Bar Snack Brussels Sprouts Steeped In Olive Oil And Fish Sauce Recipes

BAR SNACK BRUSSELS SPROUTS STEEPED IN OLIVE OIL AND FISH SAUCE

Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce image

This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you'd expect to find olives; they never last there either.

Provided by Gabrielle Hamilton

Time 1h15m

Number Of Ingredients 4

Ingredients

Kosher salt
Brussels sprouts, trimmed at stalk end
Extra-virgin olive oil
Vietnamese fish sauce

Steps:

Bring a large pot of water to a boil, and season with coarse kosher salt until as salty as the sea. We encourage you to actually get a spoon and taste the hot water for salinity. It's the only way to know what you've got in the pot.
Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but not al dente.
Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

ROASTED BRUSSELS SPROUTS WITH FISH SAUCE VINAIGRETTE

Roasted Brussels Sprouts with Fish Sauce Vinaigrette image

Roasted Brussels Sprouts with Fish Sauce Vinaigrette

Provided by Julie

Categories appetizers

Number Of Ingredients 10

Ingredients

Brussels sprouts, trimmed and halved
canola oil, for cooking
1/4 cup sugar
1/4 cup fish sauce
1/4 cup water
2 Tbsp. soy sauce
juice of 1 lime
1 garlic clove, crushed
pinch dry chili flakes or a squirt of sriracha
chopped fresh cilantro or mint (optional)

Steps:

Preheat the oven to 425F. Spread the halved Brussels sprouts out on a parchment-lined baking sheet, drizzle with oil and toss with your hands to coat. Roast for 20-30 minutes, stirring once or twice, until deep golden.
Meanwhile, in a small bowl whisk together the sugar, fish sauce, water, soy sauce, lime juice, garlic and chili flakes.
When the Brussels sprouts come out of the oven, toss them with the cilantro and then a drizzle of vinaigrette (as much as you like of each) while they're still warm. The leftover vinaigrette will keep in the fridge for a few weeks.
Makes as much as you like.

Nutrition Facts :

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