Momofuku's Roasted Brussels Sprouts
Prep time
Cook time
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David Chang's genius comes through again with crispy roasted Brussels sprouts in a tangy, spicy fish sauce vinaigrette.
Serves: 4-6 as a side
  • 2 pounds Brussels sprouts, trimmed and halved
  • grapeseed oil (preferred as it's neutral in flavor, but olive or canola is fine, too - I recommend picking some up because it's great to rub your cast iron pans down with, too)
  • ⅓ cup fish sauce, plus more to taste (some brands are saltier than others - start here and add more if you like - I did)
  • ¼ cup water
  • 2 tablespoons rice wine vinegar
  • juice of 1 lime
  • ¼ cup granulated sugar
  • 1 garlic clove, finely minced
  • 1 to 3 red bird's-eye chiles, thinly sliced with seeds (I only had a jalapeƱo pepper, so I used two of these)
  1. First, roast your Brussels sprouts. You can wash them if needed, but I rarely do unless they are crazy dirty. Just remove any leaves with dirt on them (although try to keep some leaves because they get extra crispy and delicious while roasting), trim, and halve.
  2. Preheat your oven to 400 degrees F. Heat 2 tablespoons of oil over medium heat in 2 cast iron pans (obviously I halved this recipe for my 2-person household), then add in the sprouts, cut side down. When the cut side of the sprouts begin to brown, about 5-8 minutes, place the pans in the oven to finish cooking for 15 minutes or so, until tender. If you don't have 2 large pans, you can toss the Brussels sprouts in the oil, place them on a baking sheet, and put them right in the oven (cut side down) for 20-25 minutes, tossing them after 10 minutes or once they start to brown.
  3. While the sprouts roast, make your sauce. Simply combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles/peppers in a jar and shake it all up. For a more intense flavor, you can pulse them all together in a food processor, as I did. Taste and adjust seasonings as necessary. If it's too salty, add more water or lime juice. This vinaigrette is insanely delicious and will keep up to a week in the fridge, so save any extras for other purposes.
  4. Once the Brussels sprouts are ready, remove them from the oven and toss with about half of the vinaigrette. Taste, and add more vinaigrette until the flavor is where you want it to be.
Recipe by The Crepes of Wrath at