Asian Brussel Sprouts - Recipe Inside | TigerDroppings.com

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SUB
LSU Fan
Member since Jan 2009
3508 posts

Asian Brussel Sprouts - Recipe Inside


This recipe is money. I made it last night. Hope some of you will use it.

2 lbs brussel sprouts, halved
4 tbsp. olive oil
Juice & zest of 2 lemons
Kosher salt
6 basil leaves, torn
1/2 chili pepper, chopped (we use jalapeno)
Cilantro or Mint
1 cup sugar
1 cup white vinegar
1/2 tsp black pepper
1.5 tsp crushed dried red pepper
1/2 head garlic

Preheat oven to 400 degrees (or if you want to roast them longer and not run risk of burning them, 350-375 degrees)
Toss sprouts on baking sheet with olive oil and 1 tsp. salt.
Roast for 35-40 minutes. If lower temperature, maybe longer. Outer leaves should be crispy.
While hot place sprouts in bowl and stir in 1/4-1/2 cup sweet chili vinegar (see recipe below). Stir in lemon juice and zest, add salt to taste and garnish with basil leaves, cilantro (or mint) and chili pepper.

Sweet Chili Vinegar:
Mix 1 cup sugar, 1 cup white vinegar, 1/2 tsp. black pepper, 1 1/2 tsp. crushed dried red pepper, 1/2 head garlic - cook over low heat until sugar dissolves, about 5 min.



This post was edited on 2/5 at 10:15 am



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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70358 posts

re: Asian Brussel Sprouts - Recipe Inside


Thanks for sharing! I love brussel sprouts. What did you eat these with? Last time I made an asian brussel sprouts recipe I ate it with steak and it rocked.





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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70358 posts

re: Asian Brussel Sprouts - Recipe Inside


I'm going to piggyback on this thread and post a similar recipe I made a couple months back that was killer. SUB, you make this one .. I'll make the one you posted then we'll post pics and the crowd will go nuts.

Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

Serves 4 to 6, as a side

2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tablespoons chopped mint
2 pounds brussels sprouts (smaller ones are better)
Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)

1. Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.

2. 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.

3. 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.

4. To fry the brussels sprouts: Heat 11/2 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.

5. 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.

Fish Sauce Vinaigrette

1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
1/4 cup water
2 tablespoons rice wine vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact

1. 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.






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SUB
LSU Fan
Member since Jan 2009
3508 posts

re: Asian Brussel Sprouts - Recipe Inside


I ate mine with a pan fried (light) chicken breast. There was a lot of sweet chili vinegar left over, and I used that as a dipping sauce for the chicken, which was really good.

quote:

Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

I've actually been to momofuku's a couple times while in NYC. It was a good small plate place. My recipe is actually similar to Uchi's and East Side Kings in Austin. I'll have to try your recipe.






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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
24414 posts

re: Asian Brussel Sprouts - Recipe Inside


That sound good. I buy that Mae whatever sweet chili sauce at the store that's very good. Wonder if I could use that and maybe add a bit of vinegar to it. It's close to a pourable pepper jelly in texture.





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Jones
New Orleans Saints Fan
Member since Oct 2005
53685 posts

re: Asian Brussel Sprouts - Recipe Inside


sounds good. those would have to be pretty big sprouts to cut in half and still go for 40 minutes.


i like sprouts simple. koscher salt, cracked black pepper, evoo and thats it.






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SUB
LSU Fan
Member since Jan 2009
3508 posts

re: Asian Brussel Sprouts - Recipe Inside


Mine weren't huge. You want them to char a little bit. They should be a bit crispy.





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Jones
New Orleans Saints Fan
Member since Oct 2005
53685 posts

re: Asian Brussel Sprouts - Recipe Inside


yea word thats how i like the outsides to be. i usually keep them whole and make a slit in the stalk end to help cook more evenly.

might be my favorite vegetable






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mworld938
LSU Fan
Covington
Member since Sep 2008
1336 posts

re: Asian Brussel Sprouts - Recipe Inside


Wow! Thanks for the recipe (you and Rohan's momofuko). I will try both as the wife and I both love brussel sprouts. The simple flash-fried ones at La Boca are one of my favorite sides.





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Mullen3:16
George Mason Fan
Nerlins, LA
Member since May 2012
4708 posts

re: Asian Brussel Sprouts - Recipe Inside


Has anyone tried the recipe in the OP? Thinking about doing it tonight





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LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
54198 posts

re: Asian Brussel Sprouts - Recipe Inside


YES YES YES YES

I make these weekly. Best brussels ever.






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Mullen3:16
George Mason Fan
Nerlins, LA
Member since May 2012
4708 posts

re: Asian Brussel Sprouts - Recipe Inside


Good to hear! Really looking forward to trying them out





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LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
54198 posts

re: Asian Brussel Sprouts - Recipe Inside


Here they are:



Also I did some the other day from Bon Appetit website. Roasted them and made a sauce of Sriracha, Honey, Lime Juice like it called for.. but I also added some Rice Vinegar on my own. Also delicious. The recipe in this thread is my #1 favorite though.






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Mullen3:16
George Mason Fan
Nerlins, LA
Member since May 2012
4708 posts

re: Asian Brussel Sprouts - Recipe Inside


Damn. That looks fantastic.





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