Brussels Sprouts are Back In!
You may recall a past article “Brussels sprouts are SO out…” Well, guess what? They’re back! Surprised? Us too!
But here’s what we found Associate Food Editor, Rachel Tepper bragging on behalf of Brussels Sprouts about:
When he was in his 20s, Momofuku chef David Chang began experimenting with an Asian spin on a classic American side dish: brussels sprouts…with fish sauce. In 2007, those sprouts landed on the menu for a time at Chang’s Ssäm Bar in New York City, but today variations on the flavor combo abound. And with good reason: It’s a match made in heaven.
Today find renditions at Tasty n Alder in Portland, where “Saigon” brussels sprouts are tossed in a sweet vinaigrette that includes fish sauce, rice wine vinegar, and lime. (They’re “pretty killer,” in the words of one Instagram user.) They’re also at Uchiko, a Japanese restaurant in Austin, where sprouts are dressed in a “fish caramel.” (“Best Brussels Sprouts of my life!!!!” gushed another Instagrammer.) And in Brooklyn, crispy sprouts and sliced apples draped with fish sauce and black sesame grace tables at Emily, a new pizza joint that’s also unafraid to drizzle honey on cheese slices.
Jaden Hair, the blogger behind Steamy Kitchen and a fan of the dish, adeptly breaks down its appeal: “[The] flavor combination of salty/sweet/savory/garlicky/sour PLUS the nuttiness from roasting will make you forget the very first time your mom made you eat plain, soggy, bitter brussels sprouts when you were a kid.”
Amen to that. Here are some of our favorite recipes from around the web, because this is a trend so worth executing at home:
David Chang’s Roasted Brussels Sprouts, from Epicurious
Roasted Brussels Sprouts with Sweet Chili Sauce, from Steamy Kitchen
Thai-Style Brussels Sprouts, from The Kitchen
Crispy Fried Brussels Sprouts with Chili Fish Sauce, from White On Rice Couple
Deep-Fried Brussels Sprouts, from Modernist Cuisine
I’m definitely, probably, going to try these! Let us know if you will too and how you enjoy them!