Momofuku’s Roasted Brussel Sprouts

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Spearmint

  Fresh

  1 tbsp or 6g

• Fish sauce

  Ready-to-serve

  ¼ cup or 72g

• Water

  Plain, clean water

  2 tbsp or 30g

• Rice wine vinegar

  1 tbsp or 15g

• Limes

  Raw

  ½ fruit or 34g

• Honey

  2 tbsp or 42g

• Garlic

  Raw

  1 cloves, minced or 3g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Brussels sprouts

  Raw

  24 sprout or 456g

Directions

1. Preheat oven to 400 degrees F and place a rack in the middle.
2. Combine cilantro, mint, fish sauce, water, rice wine vinegar, lime juice, honey, garlic, and chili pepper and set aside.
3. Peel away any loose or discolored outer leaves from Brussel sprouts. Trim the dry end of the stems with a knife, and cut the sprouts in half (or in quarters if large). Do not wash the sprouts, but if you must, dry very well.
4. Heat olive oil over medium-high heat in an oven-safe skillet. Add the Brussel sprouts cut side down. When they begin to brown, transfer the pan to the oven and roast for further 15 minutes.
5. If you don’t have an oven-safe skillet, grease a baking sheet with olive oil and spread Brussel sprouts cut sides down. Roast in the oven for 20 to 25 minutes, tossing them around with a spratula once they start to brown nicely.
6. When ready to serve, transfer Brussel sprouts to a bowl, top with the dressing and toss once or twice to coat. Serve immediately and enjoy!

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