Chang Style Brussels Sprouts Recipes

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CRISPY ASIAN BRUSSELS SPROUTS



Crispy Asian Brussels Sprouts image

The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!

Provided by Maegan - The BakerMama

Categories     vegetable

Time 1h

Yield 3

Number Of Ingredients 9

1 pound fresh brussels sprouts
3 TBSP vegetable oil (or other high-heat oil such as grapeseed or sesame oil)
3 TBSP soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
2 TBSP maple syrup
2 TBSP fresh squeezed lemon juice (about half a large lemon)
1 garlic clove, minced
1 TBSP Sriracha sauce
Pinch of black pepper
Kosher salt

Steps:

  • Preheat oven to 400°F and set a rack on the very top.
  • Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
  • Soak the cut brussels for a minute in water to clean them.
  • Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
  • Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
  • Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
  • Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
  • During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
  • Remove brussels from the oven once all brussels are crispy and slightly charred.
  • Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don't want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

Provided by David Chang

Categories     Pepper     Vegetable     Side     Roast     Dinner     Lunch     Hot Pepper     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (first course or side dish) servings

Number Of Ingredients 17

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
For puffed rice
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions

Steps:

  • 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, 40 to 45 minutes. Add butter and toss to coat.
  • Make dressing:
  • Stir together all dressing ingredients until sugar has dissolved.
  • Make puffed rice while sprouts roast:
  • Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
  • Finish dish:
  • Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

MOMOFUKU'S STYLE BRUSSEL SPROUTS



Momofuku's Style Brussel Sprouts image

This is a copycat recipe of David Chang's wonderful Asian style tangy, spicy fish sauce vinaigrette.This recipe is the Crepes of Wrath blog.

Provided by mandabears

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs Brussels sprouts
1/3 cup fish sauce
1/4 cup water
2 tablespoons rice wine vinegar
1 lime, juiced
1/4 cup sugar
1 garlic clove, finely minced
1 -2 hot chili pepper, thinly sliced

Steps:

  • Remove outer leaves of brussels sprouts.
  • Rinse briefly.
  • Trim.
  • Cut in half.
  • Preheat oven to 400 degrees.
  • Pour about 2 tablespoons canola oil in large baking dish.
  • Place brussel sprouts into dish cut sized down. (I toss the brussel sprouts into the canola oil instead).
  • Bake for 20-25 minutes, turn over after 10 minutes and bake until brown and crispy.
  • While sprouts are cooking make the sauce.
  • SAUCE:.
  • Pour fish sauce, water. vinegar, lime juice, sugar,garlic, and chile in a jar and shake it all up.
  • Once the sauce is complete, you can adjust the sauce to your taste, if it is too salty, you can add more water.
  • The remaining sauce can be kept in the refrigerator for 1 week.
  • Toss the brussel sprouts with 1/2 sauce and enjoy!

Nutrition Facts : Calories 149.1, Fat 1.2, SaturatedFat 0.2, Sodium 1932.1, Carbohydrate 32.5, Fiber 6.6, Sugar 18.2, Protein 7.4

CHANG-STYLE BRUSSELS SPROUTS



CHANG-STYLE BRUSSELS SPROUTS image

Categories     Vegetable

Number Of Ingredients 6

1 pound fresh Brussels sprouts
1/4 pound thick-cut bacon
Butter (optional)
Sriracha hot sauce
Lime
Salt and pepper

Steps:

  • Directions 1. Preheat the oven to 400 degrees. 2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. 3. Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat till crispy, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate. 4. Drain most of the fat from the pan and add the sprouts, cut-side down. Raise the heat to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and ?ip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are. 5. Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two of butter. Swirl till incorporated. 6. Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice. Season with salt and pepper, if necessary. Serve with anything. * For Thanksgiving, toss a pound of sliced sprouts in a large bowl with 3 to 4 tablespoons of olive oil and a bit of salt. Place them cut-side down on baking trays and roast them in a 400-degree oven for about 15 minutes or until tender. Remove, and return them to the bowl. Toss with fresh lemon juice and toasted slivered almonds, or season as you would in the main recipe. Serve hot. Read More http://www.gq.com/blogs/the-q/2009/11/the-book-on-david-chang.html#ixzz1IVVZnVAf

CHANG-STYLE BRUSSELS SPROUTS



CHANG-STYLE BRUSSELS SPROUTS image

Categories     Vegetable     Roast     Sauté

Yield 4 servings

Number Of Ingredients 6

1 pound fresh Brussels sprouts
1/4 pound thick-cut bacon
Butter (optional)
Sriracha hot sauce
Lime
Salt and pepper

Steps:

  • 1. Preheat the oven to 400 degrees. 2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. 3. Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat till crispy, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate. 4. Drain most of the fat from the pan and add the sprouts, cut-side down. Raise the heat to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and ?ip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are. 5. Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two of butter. Swirl till incorporated. 6. Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice. Season with salt and pepper, if necessary. Serve with anything. * For Thanksgiving, toss a pound of sliced sprouts in a large bowl with 3 to 4 tablespoons of olive oil and a bit of salt. Place them cut-side down on baking trays and roast them in a 400-degree oven for about 15 minutes or until tender. Remove, and return them to the bowl. Toss with fresh lemon juice and toasted slivered almonds, or season as you would in the main recipe. Serve hot. Read More http://www.gq.com/blogs/the-q/2009/11/the-book-on-david-chang.html#ixzz2ElrIha7L

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  • In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
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