Recipe rundown: Roasted brussels sprouts

This week was a huge week for us. O passed his proposal defense and will officially be looking for a job. Woohoo! We are very excited about this next step in our lives. Where will it take us?


More on that later...for now, a recipe. I thought that I hated brussels sprouts for many years. When we received them in our CSA box a few years back, I decided to give them another chance (and was hooked). My favorite brussels sprouts recipe comes from Mario Batali, but this one is a close second. This recipe would be fantastic with chicken clay pot from Slanted Door. 

The addictive dressing

Yum.

ROASTED BRUSSELS SPROUTS
Adapted from David Chang

For brussels sprouts:

2 pounds Brussels sprouts, trimmed and halved lengthwise

3 tablespoons canola oil

2 tablespoons unsalted butter

For dressing:

1/4 cup Asian fish sauce (preferably Tiparos brand)

1/4 cup water

1/4 cup sugar

3 tablespoons finely chopped mint

2 tablespoons finely chopped cilantro stems

1 garlic clove, minced

1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds

Roast brussels sprouts:

Preheat oven to 450°F with rack in upper third.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 35-40 minutes. Add butter and toss to coat.

Make dressing:

Stir together all dressing ingredients until sugar has dissolved.

Finish dish:

Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Serve remaining dressing on the side.

NOTE: The original recipe also calls for puffed rice topping, but I was lazy and did not make it. I think that it would add a nice crunch to the dish. I may have to try it next time!