Momofuku's Roasted Brussel Sprouts

December 20, 2013

Momofuku's Roasted Brussels Sprouts

I used to hate brussel sprouts, I mean really hate them. I hated them so much one time when I was a kid I gagged at the dinner table because my parents forced me to eat them. They were the most awful thing I have ever put in my mouth, and I will never forget that.
That wasn’t until I went to David Chang’s Momofuku ssäm bar for dinner for my friend Nicole's birthday party a couple of years ago.
Somebody ordered a couple of servings of roasted Brussel sprouts; and for some reason the waiter put them in front of me.
I looked at them for quite some time, trying to decide whether I should give Brussel sprouts another chance.
I hesitated for a couple of minutes, but then I realized I was ripe (and brave) enough to try them again.
And luckily I did, because they blew me away.
See? People change.

Momofuku ssam bar
Momofuku's Roasted Brussels Sprouts

The moment I saw the recipe in the Momofuku’s cookbook I knew I have to make them at home.
The secret of these Brussel sprouts is the sauce/vinaigrette they’re coated in, a true umami delight.
It has a surprising depth. The inclusion of mint and cilantro gives it an herbal quality, the garlic some extra pungency, the red chiles a bit of kick and the rice vinegar paired with the fish sauce activate the umami.
Trust me when I say that this recipe will turn Brussel sprout haters into Brussel sprout lovers.

Momofuku's Roasted Brussels Sprouts
Momofuku’s Roasted Brussel Sprouts                                                                                       Print this recipe!
Adapted from Momofuku

Serves 4

1 lb / 453 gr Brussel sprouts
1 tablespoon chopped cilantro
1 tablespoon chopped mint
2 tablespoons olive oil
¼ cup / 60 ml fish sauce (I used Red Boat)
2 tablespoons water
1 tablespoon rice wine vinegar (I used Marukan)
Juice of ½ lime
2 tablespoon raw organic honey
1 clove of garlic, minced
1 Bird's eye chili, thinly chopped


Preheat oven to 400°F (200°C) and place a rack in the middle.
Combine cilantro, mint, fish sauce, water, rice wine vinegar, lime juice, honey, garlic and chili and set aside.
Peel away any loose or discolored outer leaves from Brussel sprouts. Trim the dry end of the stems with a knife, and cut the sprouts in half (or in quarters if large). Do not wash the sprouts, but if you must, dry very well.
Heat olive oil over medium-high heat in an oven-safe skillet. Add the Brussel sprouts cut side down.
When they begin to brown, transfer the pan to the oven and roast for further 15 minutes.
If you don’t have an oven-safe skillet, grease a baking sheet with olive oil and spread Brussel sprouts cut sides down. Roast in the oven for 20 to 25 minutes, tossing them around with a spratula once they start to brown nicely.
When ready to serve, transfer Brussel sprouts to a bowl, top with the dressing and toss once or twice to coat.
Serve immediately!

Nutrition facts

One serving yields 143 calories, 7 grams of fat, 19 grams of carb and 4 grams protein


  1. Another great recipe, Mike! I hated Brussels sprouts too as a kid. The way my parents made them wasn't very appealing. Now I enjoy them roasted with beer and bacon. Next time I'll try your recipe. Happy Holidays!!!

    1. Thanks Brandi, Happy Holidays to you!

    2. Hey Mike, do you have any beet recipes?

    3. Not really...I'm not a huge fan of beets.
      I just drink beetroot juice pre-training because it's a performance enhancer.

  2. I've but one thing to say and that is good lord I want me a big bowl of these in front of me right now. If I weren't so pooped from all that Xmas shopping and if it wasn't so late at night, I would totally whip some up, especially considering the fact that I just bought a huge bag to make on Christmas night.

    Hmmm... I might very well give your recipe a go that night! The only thing I don't have on hand is cilantro, but then again, I'm not a fan of cilantro. Funny thing is I used to gag on it but I kept trying and trying because I really want to like it, and now I can very well tolerate it and even crave it sometimes. In fact, I feel a craving coming. Darn you Mike TIY, now I may have to hit the store just to get some cilantro to put in those Brussels Sprouts.

    1. Hahahah Sonia, you crack me up.
      Get some cilantro and make them happen, you won't regret it. Promise!

  3. Awesome recipe - thanks so much for sharing Mike!
    My daughter gags on brussels sprouts too, I m thinking if I coated them with this vinaigrette, she just might love em!

    1. You should really try Sash, this vinaigrette works the magic!

  4. I love Momofuku ssam bar, it's probably one of my eateries in the City. And the Brussel sprouts...oh so yummy!

  5. I made this today for lunch (I was very curious); the best Brussel sprouts I ever tasted in my life. Outstanding. I'm going to make them over and over again.
    Thanks for sharing Mike!

  6. Is it weird that I most certainly CRAVE roasted brussels sprouts?! HA! Obviously NOT because you love em too! I went to this restaurant that made THE BEST - better than Momofuku's I am sorry, lol - and I ordered 2 as side dishes and then one more as dessert!

    1. OK, now I need the name of that restaurant. Or are you very secretive about it?

  7. Nice Recipe but i think it is spicy. is it?

    1. It is spicy indeed, but you can dial down the hotness to your liking!

  8. So sometimes my reading comprehension skills are lacking, or I don't quite have everything on hand...tonight both happened. I made some substitutions, and ended up sautéeing whole frozen sprouts in the marinade on the stovetop, then popped the whole thing in the oven until the marinade evaporated, stirring occasionally (about 30 min.). DELICIOUS!!! These flavors are so good together it didn't matter. I'm keeping my modifications (and I'll be trying it the proper way again, too :) !