Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

food52.com

Woof

subheading: Roasted Brussels Sprouts:

2 tablespoons very thinly sliced cilantro stems, plus ½ cup leaves

3 tablespoons chopped mint

2 pounds brussels sprouts (smaller ones are better)

2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting)

subheading: Fish Sauce Vinaigrette:

½ cup fish sauce (adjust to taste -- some fish sauce brands are saltier)

¼ cup water

2 tablespoons rice wine vinegar

2 tablespoons lime juice (from 1 lime)

¼ cup sugar

1 garlic clove, minced

2 red bird’s-eye chiles, thinly sliced, seeds intact

Directions at food52.com

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