Roasted Brussels sprouts with fish sauce vinaigrette [David Chang] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 184) by Kristen Miglore

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Notes about this recipe

  • wester on November 11, 2022

    Not wild about this. Nice flavors but the sprouts got quite lost in it.

  • peaceoutdesign on October 13, 2022

    As the recipe says just toss at the end or they absorb to much taste.

  • snoozermoose on December 11, 2021

    My favorite way to prepare brussels sprouts. The fish sauce vinaigrette is delightful but a bit intense if you don't like fish sauce (I happen to love it but some friends are not a fan). Pretty easy to whip up as a memorable side dish.

  • Zosia on March 11, 2016

    The recipe is also delicious made with soy sauce for a vegetarian version.

  • stockholm28 on December 09, 2015

    This one is a real keeper for me. Maybe it is even (dare I say it) genius. The fish sauce vinaigrette is comprised of fish sauce, water, rice wine vinegar, lime, sugar, garlic, bird's eye chili, cilantro stems, and mint. Sweet, spicy, salty, umami, yummy. I used a bit more lime than the recipe called for just because I like more lime. The sprouts are roasted and tossed in the vinaigrette. The recipe is simple. The hardest part was getting the brussels sprouts in the pan cut side down.

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Reviews about this recipe

  • Salt Sugar and I

    They were completely unexpected - sweet from being roasted but salty and spicy from the fish sauce vinaigrette. I even used the vinaigrette later in the week for other roast vegetables...so good.

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