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Roasted Brussels Sprouts with Chili, Lime, and Cilantro Vinaigrette

By Vincent Li

Serves 8, as a side course


2-½ lbs medium-sized Brussels sprouts, tough outer leaves removed, and quartered
3 Tbsp canola oil
2 Tbsp water
¼ cup Vietnamese fish sauce
2 Tbsp Blue Agave sweetener syrup (or sugar)
1 Tbsp lime juice
1 Tbsp rice wine vinegar
1 small fresh red chili, thinly sliced (or substitute red chili flakes)
2 cloves garlic, finely chopped
¼ cup cilantro stems, finely chopped
1 cup cilantro leaves
⅓ cup mint leaves, chopped
½ cup puffed rice (like Rice Krispies)


Preheat oven to 400° F.

Heat oil over medium-high heat in a large oven-safe skillet (such as cast iron). Add Brussels sprouts to skillet and stir occasionally, until golden brown, about 10 minutes. Transfer skillet to oven and roast until tender, about 15 minutes more.

In a large heat-proof bowl, create vinaigrette by whisking together water, fish sauce, lime juice, vinegar, chilis, and garlic. Stir in cilantro stems (not leaves) and mint. Set aside.

Add hot Brussels sprouts to vinaigrette and toss well to coat. Transfer to serving platter, leaving behind most of the liquid.

Just before serving, toss with cilantro leaves and puffed rice.

This is a delicious and surpisingly simple dish inspired by a recipe from Chef David Chang.


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