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Momofuku’s Pan-Roasted Brussels Sprouts w/ Vinaigrette




  • 1/4 cup fish sauce (add more for extra salt depending on your brand)
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • juice of 1 lime
  • 1/4 cup sugar
  • 1 garlic clove, minced
  • 1 red jalapeno or other chili pepper, thinly sliced

Brussels Sprouts

  • 1 pound Brussels sprouts, trimmed and halved or quartered to bite-sized
  • 3 tablespoons olive oil
  • 2 tablespoons very thinly sliced cilantro stems
  • 3 tablespoons cilantro leaves
  • 3 tablespoons chopped mint leaves


  1. Preheat the oven to 400F. Make the vinaigrette by shaking all of the ingredients together in a jar until combined and the sugar has dissolved. Taste, and add more fish sauce, vinegar, or sugar to your preference.
  2. Preheat a large ovenproof skillet to medium-high heat with the olive oil. When the oil is hot, add the Brussels in one layer and let them cook undisturbed for about 5 minutes until they start to brown on the bottom.
  3. Shake the pan once to toss the sprouts, then transfer the entire skillet to the oven. Roast the Brussels for 10-15 minutes until tender but not mushy.
  4. While the pan is still very hot, add the cilantro stems and a few tablespoons of the dressing to the skillet. Stir to combine, and taste; add more fish sauce vinaigrette to your preference.
  5. Toss the mint and cilantro leaves with the Brussels sprouts and serve immediately. Enjoy!