| Yield | |
|---|---|
| Source | https://shop.momofuku.com/blogs/recipes/roasted-brussels-sprouts-with-ri... |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | https://shop.momofuku.com/blogs/recipes/roasted-brussels-sprouts-with-ri... |
| Prep time | 45 minutes |
| 2 | Pound | Brussels Sprouts (halved) |
| 2 | Tablespoon | Olive Oil |
| 1 | Teaspoon | Salt |
| 1⁄4 | Cup | Rice Vinegar |
| 1 | Ginger (1-inch, grated) | |
| 1⁄4 | Cup | Vegetable Oil |
| 3⁄4 | Teaspoon | Soy Sauce |
| 3⁄4 | Teaspoon | Sugar |
| 1⁄2 | Teaspoon | Chili Oil Sauce |
| 1⁄4 | Cup | Cilantro (chopped) |
1.Heat oven to 400°F. Toss halved brussels sprouts with olive oil and salt. 2.Roast for 30-35 minutes, tossing once halfway through, until the brussels sprouts are deeply charred.
3.Meanwhile, mix rice vinegar, ginger, vegetable oil, soy sauce, sugar, and chili oil sauce in a serving bowl.
4.Add roasted brussels sprouts and mix well. Sprinkle with cilantro on top and serve immediately.