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Oven-roasted until they hit a caramelized sweet spot, these brussels sprouts get dressed with a punchy vinaigrette. “This brussels sprouts recipe has become a Momofuku classic. It owes a lot to Tien Ho, who was the chef at Momofuku Ssäm Bar. We used his incredible fish sauce vinaigrette on so many dishes, starting with fried cauliflower, which quickly became a staple for our late-night service,” says 2006 F&W Best New Chef David Chang of Momofuku Restaurant Group. “When we got a bunch of brussels sprouts, we found it worked equally well on them. To this day, the combination of crispy veggies and that umami-packed vinaigrette is magic. It’s a testament to Tien’s creativity and proof that the best dishes are born from necessity. All these years later, it remains a favorite.”
A topping of crispy, togarashi-spiced cereal adds a light crunch. The sprouts’ layered leaves are perfect for holding onto the spicy, herbal, and fish sauce–forward vinaigrette. The cilantro and mint not only add pops of freshness but also a slight cooling note to contrast the spice of the chile and togarashi.
Notes from the Food & Wine Test Kitchen
Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.
When roasting the brussels sprouts, spread them in an even layer on a baking sheet with as much space between them as possible — this will promote even cooking and browning.
Make ahead
Brussels sprouts can be trimmed, halved, and kept in a resealable plastic bag in the refrigerator for up to two days. The fish sauce vinaigrette can be stored in an airtight container in the refrigerator for up to one day.
Ingredients
- 3 tablespoons vegetable oil, divided
- 1/2 cup crisped rice cereal (such as Rice Krispies)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon togarashi or cayenne pepper
- 3 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 small garlic clove, minced (about 1/2 teaspoon)
- 1 small (2-inch) red Thai chile, stemmed and minced (about 1/2 teaspoon)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 2 pounds brussels sprouts, trimmed and halved lengthwise
Directions
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Preheat oven to 450°F with rack in top third position. Heat 1 tablespoon oil in a large skillet over medium-high until shimmering. Add cereal; cook, stirring constantly, until browned, about 30 seconds. Transfer to a plate; stir in salt and togarashi. Set aside.
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Whisk together fish sauce, sugar, 2 tablespoons water, vinegar, lime juice, garlic, and chile in a small bowl until well combined and sugar is dissolved. Whisk in cilantro and mint. Set vinaigrette aside.
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Toss together brussels sprouts and remaining 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet. Roast in preheated oven, stirring occasionally, until brussels sprouts are tender and charred in spots, about 25 minutes. Transfer brussels sprouts to a bowl; toss with reserved vinaigrette. Just before serving, sprinkle with toasted cereal mixture. Serve immediately.