October 7, 2014

Charred Brussels Sprouts with Spicy Lime Dressing

Recipe: Eric Vellend

Adapted from Momofuku by David Chang and Peter Meehan.


  • 1 clove garlic, minced
  • 3 tbsp rice vinegar
  • 3 tbsp fish sauce
  • 2 tbsp fresh-squeezed lime juice
  • 2 tbsp granulated sugar
  • 2 tsp Sriracha sauce
  • 2 lb. brussels sprouts, trimmed
  • 3 tbsp vegetable oil
  • Salt and pepper, to taste
  • 1 fresh red finger chili, seeded, chopped
  • 1⁄4 cup chopped mint
  • Puffed rice cereal, for garnish


Yield: Serves 8

  1. In bowl, whisk garlic, vinegar, fish sauce, lime juice, sugar and Sriracha. Transfer to lidded glass jar. Refrigerate up to 2 days.
  2. Bring large pot of salted water to a boil. Boil brussels sprouts until al dente, 3 to 4 minutes. Transfer to bowl of ice water. Cool, drain, cut in half, and dry cut-side-down on paper towel. (This can be done up to 4 hours in advance, and sprouts can be refrigerated.)
  3. Heat oil in large frying pan or wok over high heat. Add brussels sprouts. Cook, stirring, until charred and hot, 5 minutes. Season lightly with salt and pepper. Transfer to platter. Drizzle with some dressing. Sprinkle with chili, mint and rice.

Michael Graydon and Nikole Herriott


House & Home October 2014