Roasted Brussels Sprouts with Fish Sauce Vinaigrette

Take advantage of these crips fall days to visit the Fairmount Neighborhood Farmers Market between 10 am - 2 pm on Sunday on the corner of Agate and 19th Ave. You'll find plenty of fall fruits and vegetables from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 

Who can resist these brussels sprout stalks, that look like the tail of a mesozoic monster? One of my favorite recipes for brussels sprouts is a simplified version of Momofuku's famous brussels sprouts with fish sauce vinaigrette. With plenty of lime juice, fresh mint, and cilantro, these sprouts have a zing that savors the flavors of summer well into the fall.

Roasted Brussels Sprouts with Fish Sauce Vinaigrette

adapted from Momofuku

brussels sprouts from 1 stalk (about 1 lb)
2 Tbsp neutral oil, such as grapeseed or canola
3 Tbsp cilantro leaves and tender stems
3 Tbsp mint leaves

fish sauce vinaigrette
juice of one lime (anout 2 Tbsp)
1 Tbsp rice wine vinegar
1 Tbsp fish sauce
1 tsp sugar
red chili flakes to taste

Roasted Brussels Sprouts
Heat the oven to 400 degrees F. 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. On a sheet pan, toss the brussels sprouts with neutral oil. Arrange cut face side down and roast for about 15 minutes. Use a spatula to turn and continue roasting until all of the sprouts have some dark color. 

Fish Sauce Vinaigrette
Combine the lime juice, rice wine vinegar, fish sauce, sugar, and chili flakes and stir to dissolve the sugar.

When ready to serve the brussels sprouts, toss them with the vinaigrette and the cilantro and mint leaves. Serve warm or at room temperature.