Best Roasted Brussel Sprouts W Caramelized Fish Sauce Recipes

MOMOFUKU'S ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE

Steps:

• Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
• Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
• To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
• To fry the brussels sprouts: Heat 1 1/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don't crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges-i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn-remove them to a paper towel-lined plate or tray.
• Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.
• Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

FRIED BRUSSELS SPROUTS WITH FISH SAUCE CARAMEL

Steps:

• For the fish sauce caramel: Combine granulated sugar and 1/2 cup water in a saucepan and cook, without stirring, over medium-low heat, until the mixture is nicely amber colored, about 15 minutes. Remove from heat and CAREFULLY add brown sugar, fish sauce, lime juice and salt; it may splatter. Stir to combine. If the mixture seizes, return to low heat and stir until fully incorporated.
• For the Brussels sprouts: Bring oil to 350 degrees F in a deep-fryer. Trim bottoms of sprouts and halve lengthwise.
• Fry sprouts until they are crispy with some char, about 2 minutes. Remove from heat and drain.
• While still hot, toss with fish sauce caramel, garnish with Garlic Chips, red chiles and fresh lime wedges.
• Bring oil to 350 degrees F.
• Thinly slice garlic cloves. Quickly fry to a light golden brown, 1 to 2 minutes. (Don't let them get dark brown, or they will become bitter.) Remove from heat and drain on paper towels.

ROASTED FISH SAUCE BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Remove any dirty outer leaves from the brussels sprouts, trim the stems, and cut them into quarters.
• Toss the sprouts with the olive oil and roast them on a sheet tray about 20-25 minutes, or until nicely browned.
• Check on them every 10 minutes and flip with a spatula for even browning.
• While the brussels sprouts are roasting, combine the fish sauce, rice vinegar, garlic, sugar, lime juice, red pepper flakes, and chopped parsley in a bowl.
• When the sprouts have finished roasting, toss them with the vinaigrette and serve, adding extra parsley for garnish.

ROASTED BRUSSEL SPROUTS W CARAMELIZED FISH SAUCE

Steps:

• 1. Preheat oven 425 degrees. Combine the brussel sprouts with oil and butter. Sprinkle with salt and pepper and toss to coat well. Place cut side down on baking sheet and roast about 20 minutes.
• 2. Meanwhile In small saucepan melt butter and add the shallot, garlic, and ginger stirring until softened. Add the remaining sauce ingredients to pan and cook on med low heat until reduced and syrupy
• 3. Serve sauce over sprouts and garnish with cilantro and basil.