Sunday, 11 October 2015

Roasted Brussel Sprouts with a Fish Sauce Vinaigrette from Food52's Genius Recipes cookbook.

When you read enough food blogs you realise everyone has 'the' recipe for you and I am guilty of that too. There are these recipes that flood the internet every now and then that nearly every food blog has a slightly adapted version of it on there, again I am also guilty of this. Most of those recipes which are worth writing about again and again are worth making and the ones which pop up the most end up on bigger sites then just little old food blogs, some even end up in cookbooks.

The other day I write a whole post on brussel sprouts. Yep thats right. I had a whole lot to say about them but then when I re-read it back I sounded like a sales woman for this recipe that I had stumbled across in Food52's Genius Recipes. And for goodness sakes there brussel sprouts right? You either love them or hate them. I sit somewhere in the middle and until about 2 weeks ago I didn't know how else to cook them except put them in a microwave safe dish, cover with cling film and press the fresh vegetable button on the microwave. When the microwaves beeps, smother them in butter with pepper and salt and you're done, right? Well, did you know you can roast them? I didn't until I read the recipe for Roasted Brussel Sprouts with Fish Sauce Vinaigrette so maybe thats what I was trying to sell in my previous post that will never be published. You can bake them!

Roasted Brussel Sprouts with a Fish Sauce Vinaigrette from Food52's Genius recipes | salt sugar and i

You literally toss them with some olive oil and place them on a baking tray and bung them in the oven. That easy.

They were completely unexpected - sweet from being roasted but salty and spicy from the fish sauce vinaigrette. I even used the vinaigrette later in the week for other roast vegetables like carrot, broccoli and mushrooms and it was so good. The recipe makes alot and you only need a couple of table spoons drizzled on top but it does keep well in the fridge for a few days. Plus the washing up was minimal which is always a good thing.

To sum this recipe up, they were kick-ass sprouts which will impress anyone you serve them to, even Tristan who is Brussel Sprout hater loved them or if I haven't convinced you with the sprouts, do the same with broccoli. It's worth it!

Roasted Brussel Sprouts with a Fish Sauce Vinaigrette from Food52's Genius recipes | salt sugar and i

Roasted Brussel Sprouts with a Fish Sauce Vinaigrette

Recipe from Food52's Genius Recipes cookbook which is lights adapted from Momofuku by David Chang and Peter Meehan. Below is slightly adapted, find original recipe here.

Serves 4

Fish sauce vinaigrette (see below)
2 tablespoons finely chopped coriander stems & 1/2 cup leaves
3 tablespoons chopped mint
900g brussel sprouts
2 tablespoons light olive oil (or any other neutral oil)

- Preheat oven to 400F/190C.

- Combine vinaigrette (see below), coriander stems and mint in a bowl and set aside

- Peel away any loose or discoloured 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. Do not wash, but if they are really dirty and you need to make sure you dry them very well.

- Toss the sprouts with the olive oil and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely. The sprouts are ready when they are tender but not soft, with nice, dark brown colour.

- Serve them warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing (about 3-4 tablespoons) to taste and coriander leaves, and toss once or twice to coat.

Fish Sauce Vinaigrette
Note: I halved the recipe below as the original makes alot.
1/4 cup fish sauce
2 tablespoons water
1 tablespoons rice wine vinegar
juice of 1/2 lime
2 tablespoons sugar
1/2 garlic clove, minced
1 birds eye chilli, thinly sliced (or a good pinch of dried chilli flakes)

- Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar.

- Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.