Brussels Sprouts, Momofuku-style
I’ve been testing out a couple Thanksgiving recipes (my contributions to Thursday’s dinner) and was floored by this brussels sprouts recipe. If you’re still planning a side dish, I submit this one as a contender.
This recipe is by David Chang of Momofuku fame. Enough said, maybe?
If not, consider the brilliance behind this recipe: it take a standard fall/winter ingredient and infuses it with a lively combination of tart, spicy, sweet, and savory, effectively transforming stodgy old brussels sprouts into a stunner. And a delectable one at that. I’m all for food makeovers.
Anyway, this one’s going on the Thanksgiving spread—and winter rotation. I hope you give it a try!
BRUSSELS SPROUTS, MOMOFUKU-STYLE
Adapted from Momofuku via Food52
Serves 4
Ingredients:
2 lbs. Brussels sprouts
2 Tbsp vegetable oil
1/2 cup chopped cilantro leaves
For the vinaigrette:
2 Tbsp thinly-sliced cilantro stems
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
Directions:
Combine all the ingredients for the vinaigrette and set aside (it can be made up to a week in advance if stored in the fridge).
Preheat oven to 400 degrees F. Trim the sprouts, cutting off the dry part of the stem and peeling away any yellow or loose leaves. Dry very well. Cut the sprouts in halves, large ones in quarters. Toss them with the oil, then lay them, cut sides down, in one layer on a large baking sheet (you may need two). Roast for about 15 minutes, then, if they’re browning, flip them with a spatula. Continue roasting until they’re tender and nicely brown, another 10 minutes or so.
When ready to serve, toss with dressing to taste and cilantro leaves.
Pumpkin, Banana, & Apple Yogurt Smoothie
I am still on a pumpkin kick this week. I have been making a lot of fruit and yogurt smoothies lately, so I thought I’d make a pumpkin smoothie. I try to eat more yogurt, but I go through phases. Sometimes I will eat it for two weeks straight and then get sick of it and don’t eat it for a month.
When I am in my “I am so sick of yogurt” phase, I usually throw it in a blender with fruit and make a smoothie. It’s easier to slurp down with a straw and I am eating something healthy. It’s a win, win situation.
I just dump all the ingredients in the blender and turn it on. Simple, easy, and healthy. Ok so maybe the caramel is not so healthy, but I just had to do it. Besides, I only used a teaspoon.
This smoothie was a big hit. I gave it to my six year old daughter, thinking she would take a few sips and then not like the pumpkin taste. Instead she downed the entire glass all by herself while eating a pumpkin apple scone (recipe coming later in the week). So see, kids will love it too. I think the pumpkin and apple were a perfect match and the caramel added just the right amount of sweetness, without making it too rich.
Pumpkin, Apple, and Banana Yogurt Smoothie
by The Sweet Chick
Prep Time: 15 minutes
Keywords: breakfast beverage snack pumpkin apple banana yogurt
Ingredients (serves 2)
- 1 banana, chopped
- 1 6oz. container Chobani Apple Cinnamon Greek Yogurt
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon caramel (or caramel topping, or pure maple syrup)
- 1 cup milk
Instructions
Place chopped banana in blender.
Then add yogurt, pumpkin puree, spice and caramel.
Pour in milk and blend for 1-2 minutes, or until smooth and well mixed.
Pour into two glasses, add straws, and share with a friend. Enjoy!