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Wednesday, October 03, 2012

The Best Brussels Sprouts You'll Ever Have

Wow, I'll let this recipe speak for itself; take a look...
The Best Brussels Sprouts You'll Ever Have
By Joy Cho of Oh Joy; photos by Bonnie Tsang


Growing up, I never actually had brussels sprouts because my parents only knew how to cook Thai food. But I had heard friends at school talk about them as this terrible vegetable that their moms made them eat. Brussels sprouts get a bad reputation for being bitter and boring, but when roasted, they're pretty amazing. Ironically enough, in the last few years, Brussels sprouts seems to have made a resurgence on restaurant menus as chefs are redefining this vegetable into something that's seriously delicious. My husband and I enjoy these at least once a week, and I love adding a touch of my Thai heritage to the mix. We're huge garlic fans too, and always throw in some extra cloves to roast which is an amazing extra touch of flavor and texture. Here's my go-to recipe...

Roasted Brussels Sprouts and Garlic with Thai-Inspired Dressing
(Adapted from Momofuku's recipe)
Serves 2-4 as a side dish

You'll need:
For Brussels Sprouts & Garlic:
A bag of brussels sprouts (about 1 lb)
Olive oil
8-10 cloves of garlic (I like the pre-peeled packets to make it easier)

For Dressing:
1/4 cup of fish sauce (I like Tiparos or Red Boat)
1/4 cup of water
1/4 cup of sugar
3 tbsp. of finely chopped mint
2 tbsp. finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds

What to do:

Preheat oven to 450 degrees with rack on the upper third.

Cut brussels sprouts in half, length-wise, and toss in a bowl with garlic and enough olive oil to lightly coat all pieces.

Place brussels sprouts with flat-side down (garlic can be tossed in any direction) on a shallow baking pan.

Bake until outer leaves are dark brown and appear crispy. Depending on the size of your brussels sprouts, this could be anywhere from 25-45 minutes, so start watching after 25 minutes and add time as necessary. Then, make a note of the timing for the next batch.

Make dressing while the sprouts are in the oven. Simply combine all ingredients and stir until sugar has dissolved. I like to put it into a small tupperware container and shake it up. Then, you already have the extra dressing in a container to save for next time. Once the brussels sprouts are done, pour into a bowl and lightly toss with dressing. You won't need all of the dressing, so it's great to save for later for your next batch. We've even added the dressing to some roasted potatoes!
Thanks, Joy and Bonnie!

P.S. More best recipes...

(Photos by Bonnie Tsang. Thanks to Shoko for helping with this series)

61 comments:

Chelsea MacMeekin said...

I love brussel sprouts - such an under appreciated vegetable. I do a recipe with Brussels, Brie and applewood smoked bacon that is just amazeballs!

Chelsea
www.hautechildinthecity.com

Rachael {all things beautiful} said...

Ooo, yum! This recipe sounds delish! I usually just roast them with garlic, salt, pepper, and olive oil but this sounds SO much better. Thanks for sharing!

Briana said...

There is a restaurant near me in Boston that makes THE BEST brussel sprouts. They shred them after cooking (or maybe before?) and they practically melt in your mouth.

I think the key to making them taste good, though, is just cooking the hell out of them and adding a bunch of olive oil and salt! So tasty!

Lauren Knight said...

This sounds so good! Usually I just toss them in olive oil and sea salt-- in fact, I think most veggies are so great like this when roasted, but that thai-inspired sauce might just take it to the next level! Thanks for sharing!

That's Not My Age said...

Brussels are best roasted - and that's a fact!

Cherise L. C. said...

I am excited to try this!

Dan Garner said...

I never liked Brussels sprouts as a child. My mother only knew to boil them

Your recipe looks great. I think I'll sub oyster sauce for the fish sauce.

Thanks for sharing.
Dan Garner
Http://ZenPresence.com

Meredith said...

I LOVE BRUSSELS SPROUTS. Can't wait to try this recipe.

I make a good recipe in the summer where you just toss them with olive oil, salt, pepper and dried mustard, and then grill them on skewers. And it's also good to do the basic recipe above, but instead of the Thai dressing, just throw in some diced dried apricots and chopped pistachios, then serve on a small bed of Greek yogurt (sounds weird, but trust me). Such a good veggie!

Thanks for sharing this one!

Shruti Kapoor said...

I absolutely love Brussels sprout and am so excited to try this recipe. Love the idea of adding a dressing to it. Thanks!!

Jimmy said...

Gotta try this. Brussels are my favorite veggie (of the moment), and I love cooking them for people. So many folks have bad memories of them, that presenting it as a side properly can totally blow their mind. My uncle-in-law *hated* them with a passion his whole life. After he tried mine he said "for the first 48 years of my life I thought I hated brussels sprouts. And then I tried yours, and now I love them."

He's a bit of a picky eater when it comes to veggies. Turning him was a proud moment in my cooking life.

Abby said...

I hate to admit that I LOVE brussel sprouts! When I was a freshman in college they served them in the dorm cafeteria and I swear I was the only one who ate them. This version looks soooo much better than the dorm ones ;) can't wait to try them!

Keiko said...

I'm eager to try this recipe at home now! We love brussel sprouts but never know how to cook them!
thanks!

nykeiko.com

jean goddard said...

This sounds delicious. I love the thai twist here. This will be on my Thanksgiving menu!

meb0824 said...

Mark Bittman has an amazing recipe for cooking Brussels sprouts with figs, bacon, and a splash of balsamic vinegar that is amazing. Even better if you caramelize the bacon beforehand with a mix of brown sugar and balsamic:)

J+H @ Beyond The Stoop said...

i agree, brussels sprouts are on practically EVERY menu nowadays, and i'm totally not complaining! loving every second of it (FYI, new yorkers, JoJo on upper east side has an AMAZING dish with shredded brussels sprouts)

we make a similar sauce using fish sauce here:
http://www.beyondthestoop.com/2012/01/first-sauce-in-new-blender-spicy-lime.html

but when we have meat drippings, they are SOO SOO good with the drippings, maple syrup, apples, and walnuts, found here:
http://www.beyondthestoop.com/2012/06/save-your-meat-juices.html


everyone needs to at least try sprouts, you will be shocked at how amazing they can be!

Celeste said...

Love Momofuku! I got their brussel sprouts the first time I went and they inspired me to try them at home. So good! I love them roasted almost black with nutmeg. Mmm.

Amy said...

I'm so glad that Brussels sprouts are "in" now. I've loved them for ever and many people just look at me like I have three heads when I tell them. Look who had great taste all along, sukkas. I'll be adding this to my sprouts repertoire

lollingabout said...

I'm pretty sure that brussel sprouts are one of my favorite veggies. My favorite is roasting them with balsamic and maple syrup (http://lollingabout.wordpress.com/2012/08/31/foodie-friday-maple-balsamic-roasted-brussels-sprouts/). My husband and I fight over the leftovers!

Stephanie said...

Ooh, yum! Lately I've been obsessed with the dijon braised Brussels sprouts recipe from Smitten Kitchen, but I really need to broaden my Brussels sprout repertoire. Definitely going to give this recipe a try!!

Chelsea said...

YUMMY! Thanks for sharing this wonderful recipe!!

Ann said...

Brussel sprouts appeared on the table at Christmas, Thanksgiving, and New Year. I resisted as a child, but I'm glad my parents insisted I have a bite each time. I love them now, but for me, they were an acquired taste.

Liz Lauren said...

I really want to like brussel sprouts! But when I eat them I don't!


http://lavieenliz.com

Michelle said...

I roast mine with sliced almonds and olive oil, then toss them with honey, parmesan, and salt. They turned my husband into a Brussels Sprout eater! Thanks for the new recipe!

Karina Cifuentes said...

Oh my goodness, I could eat brussel sprouts everyday. This recipe looks amazing! I have some sprouts in my fridge now...will just have to try this.

Lindsey said...

Oh I will so have to try this! I love love love brussel sprouts!

Nourish said...

Brussel Sprouts! I love adding in the thai chili and cilantro! Nice twist =)

Amber and Scott said...

For anyone interested in making this with a no-fish sauce (vegans and vegetarians), here is a great recipe: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535

Meadow said...

Might have to try this. I have always looooved brussels sprouts - they're my favorite veggie. Funny since I don't like bitter foods much, but I guess I just don't find them bitter. Same goes w. olives... I adore them... but many people find them bitter.

Jocelyn Pascall said...

Ohhh yummy. I love to eat these (though my husband does not) and I like the sound of this dressing. I think I might try these tonight!

Jamie said...

Any suggestions for a good substitute for the Fish Sauce that would still bring in Thai flavors? My husband LOVES Thai food but hates fish, so I would need to use something else. But I've never used Fish Sauce before so I don't know what would make a good substitute. Thanks!

Karaugh said...

I love to cook but have never actually attempted brussel sprouts before-I may give this a try! Was the original recipe made with butter and the olive oil is an alternative? It looks like butter in the picture but I don't see it in the recipe. Just curious!

juliakleiner said...

How funny, I had burssels sprouts for lunch today! I usually throw them in a skillet with some garlic and bacon. We've recently tried brussel sprouts risotto, which was divine - I was very wary about it in the beginning, though :) Thanks for sharing Joy's recipe!

Keri said...

Oh my goodness. I love Brussels sprouts and am always looking for ways to lure my family in to liking them as much as I do. I have tried roasting with lemon zest and poppy seeds and braising with cream a la Orangette, but this looks amazing! (I really am enjoying this series!)

msp said...

Great minds think alike! These are on my weekly round up post for what I am eating for dinner this week! http://frommpdaily.blogspot.com/2012/10/this-week-in-meals.html

Manda said...

Never had brussel sprouts, so this is helpful! Thanks! :)
Eat Cake

Marisol said...

Yum! My previous obsession was homemade kale chips and now it's roasted brussel sprouts. :)

Amy Powell said...

I just had Brussels sprouts for the first time last month & think I'v really been missing out! can't wait to try :)

Tara Celeste said...

These look amazing! I just wrote about my favorite Brussels sprout recipes on Monday right here - http://thetinyhummingbird.blogspot.com/2012/10/what-to-do-with-brussels-sprouts-fall.html :)

isabel said...

as i am from brussels i will try to make them this way one day!

www.mamajulesbrussels.blogspot.com

eatlovebaby said...

this sounds amazing!

You're Lucky I Don't Have a Gun... said...

I just used fish sauce for the first time the other day in a recipe for Pad Thai. Long story short, it smelled like something that's too horrible to be mentioned here. And it bombed out our whole house. I don't think I'm brave enough to try another fish sauce recipe just yet. :(

gillian. said...

this looks amazing. i love all of these "the best...you'll ever have" posts. I use the pasta one basically weekly, and it's my boyfriends #1 favorite dinner that I make. I hope a "the best sauteed kale you'll ever have" comes soon because i need some serious help in that department!

nancy said...

i love brussel sprouts and recently had some roasted ones on the lower east side that were topped with chipotle aioli and were to die for!! (at macondo, btw). yummy!

Myself said...

skip the chili and sugar and add mike's hot honey- made in brooklyn! and so delicious.

Glam And Eggs said...

I think I need to make these right now. And maybe every other day of the week forever...

Sophie said...

Even in Brussels, where I am from, kids hate Brussels sprouts ;-)
But then you get reasonable and discover that they are delicious if well prepared. I use to cook/roast them with some potatoes and bacon, sometimes with a touch of vinegar. Mmmm !

Carrie said...

Those look delicious! To be honest? I've always loved Brussels sprouts, even as a kid. I know, I'm a weirdo ;-)

Tournesol said...

I read this post yesterday and have been looking for something different. So for dinner last night I prepared these as a side to our meal. Everyone was interested and my 13 year old who pretty much picks out all vegetables from his food, he ate 6 without having to be asked(forced) they smelled so good. Got up this am and the house has a pleasant smell from them. They were so good, everyone loved them. Husband told me 3 or 4 times how good dinner was last night and I think it was the brussel sprouts that put it over the top! Thank You!

Kaythi said...

I just had brussels sprouts at Chuko and this sounds like it might come close to Chuko's magic! Thanks!

Amanda said...

Roasted brussels sprouts are the best. Mmmm.

Bethany [at] Powell Brower Home said...

omigosh - so timely. i was at trader joes this week and saw these BEAUTIFUL stalks of sprouts, but wouldnt have had a clue what to do with them. decided against buying them because i had no recipe! now i do. but, in the meantime, ive also realized theyd be GREAT decor in a vase too :)

lacey said...

Paired these tonight with pistachio encrusted lamb chops ... delish! Thanks for the recommendation :)

Kaylee said...

Playful yet elegant - beautiful accessories can be.
Vintage Bridal Gowns

vic said...

I had these with my roast chicken yesterday. They are unreal.

The Higher Common Sense said...

I love these! Inspired by the casual mention of potatoes, I did a 50/50 mix of small red potatoes (had to parboil them as they take longer to cook) and sprouts. Excellent with a poached egg on top. Doing them again tonight with roast chicken for company. Yumm.

Deb said...

This has always been one of our favorite dishes - got this recipe on Epicurious a few years ago and now the only way my kids and hubby will eat brussel sprouts is if we oven roast them :) They're a staple in our house. Sometimes if I'm in a hurry we just throw some olive oil, minced garlic, sea salt and brussel sprouts together and roast them. But this recipe is a favorite.

Kaylee said...

Even male wedding guests want to lie down for a top fashion show!

Kaylees Bridal

Louise said...

My god, I want this in my life. Always looking for a way to make sprouts tastier!
Your blog is great btw, always so refreshing to find a diamond in a haystack. x

Jennie Anderson said...

I love sprouts...always fresh ones. I steam mine so there is a nice bite to them and then toss them in butter and add plenty of black pepper and a tad of salt....beautiful.

Art Serratelli said...

Tried this tonight and SO UNBELIEVABLY GOOD!!! Thank you, thank you, thank you! Served it with Vietnamese grilled pork skewers, and grilled pineapple --- perfect!

ms902 said...

I love this recipe. It really opened up a whole new world of brussels sprouts for me!
I wrote a post about your recipe on my blog today - http://ibroughtwine.com/2014/05/20/make-friends-with-brussels-sprouts/

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