I have a secret. I often hide it from people. You know how judgmental the world can be. Little by little, I started mentioning it to my closest friends—who also share my secret. I’m ready to own it now. Sharing has set me free. Ok, wait for it.
I LOVE brussels sprouts. I do. I like the size of them, the shape of them all green roundness rolling on the plate. I like the squish of a well-cooked brussel between my teeth. I like them cooked pretty much any way at all: steamed, roasted, sautéed, sliced, shredded, peeled. I’ve never met a brussels sprout I did not like.
Then I was introduced to a whole new level of brussels sproutness. Blame it on David Chang, the unconventional chef of Momofuku. What that man can do to the humble sprout. I give you the dreamlike Momofuku-inspired sauce for brussels sprouts.
Spicy Mint and Celantro Sauce
- 2 ½ Tablespoons Asian fish sauce
- 2 Tablespoons water
- 1 Tablespoon sugar
- 1 Tablespoon rice vinegar
- 1 Tablespoon fresh lime juice
- 1 small garlic clove, minced
- 1 teaspoon crushed red pepper
- ¼ Cup chopped cilantro
- 2 Tablespoons chopped mint
- In a small jar (with top) combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and red pepper. Shake it until well mixed.
- Add chopped cilantro and mint. Shake again until it’s all mixed.
- Toss this Asian inspired vinaigrette with warm roasted or steamed brussels sprouts in a large bowl.
- You are done!
This dish tastes great hot or cold and makes excellent leftovers. For those who do not share my secret love, try tossing with green beans, cauliflower or other slightly bitter veggies for a surprising and tasty vegetable side dish.