by Erica Perez April 13, 2016

I've tried a few variations on this Momofuku-inspired dressing, and I've discovered that you really can't go wrong with these flavors. The basic elements of fish sauce, sugar, garlic and chile will get you excited about many a vegetable, especially if it's roasted. Here, our Shichimi Togarashi provides the heat and some sour-sweetness from the citrus peels. Fresh herbs balance the flavor. Adapted from Gourmet via Epicurious.

Serves 4-6 as a side dish

For brussels sprouts:
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tbsp canola oil
2 tbsp unsalted butter

For dressing:
1/4 cup fish sauce 
1/4 cup water
1/4 cup sugar
3 tbsp finely chopped mint
2 tbsp finely chopped cilantro
1 garlic clove, minced
2 tbsp Shichimi Togarashi


Preheat oven to 400 degrees. Place the rack in the upper third of the oven.

Toss Brussels sprouts with oil and place cut sides down on a rimmed baking sheet. Roast until outer leaves are tender and dark brown, 20 to 25 minutes. Transfer the sprouts to a bowl. Add butter and toss to coat.

In a small bowl or jar (you might have extra left over), combine the dressing ingredients until the sugar has dissolved.

Pour enough dressing over the Brussels Sprouts to coat. You might have extra dressing. Use it on your next roasted veggie!

Erica Perez
Erica Perez


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