Since Brussels sprouts have been bred to be less bitter, they’ve become my absolute favorite side dish as an adult.
The best are the ultra-crispy ones found in many restaurants (which is typically achieved by deep frying). At home, I’m not deep frying sprouts, so my ideal version is roasted at high heat, like Andy Baraghani’s Charred Brussels Sprouts with Creamy Nuoc Cham!
For the crispiest possible Brussels, Andy baked them in the bottom of the oven at 450 degrees until nice and browned.
Out of the oven, they are drizzled with nuoc cham (a Vietnamese dipping sauce typically containing water, sugar, fish sauce, lime juice, garlic, and Thai bird chilis) pureed with cashews to give it that creamy consistency. A sprinkling of cilantro completes the dish.
Book: The Cook You Want to Be, page 188
Rating: 4/5
How Easy Is That: Easy
Store-Bought Is Fine: Fish sauce
Pricey Ingredients: —
Hard-to-find: —
Recipe on The Happy Foodie.
More recipes of Andy’s I’ve made here.
