Momofuku's Style Brussel Sprouts

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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

Directions

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