Momofuku Roasted Brussels Sprouts and a Weekend in New York

Each year I try to collect at least one new tried and true recipe to feature on the Thanksgiving table. This year the recipe is from a side dish that Alex and I ate during one of our someday-legendary-mother-son trips. It was recent a trip to New York that brought us to Momofuku Noodle Bar where we enjoyed a bold umami-packed bowl of roasted brussels sprouts. However before I dive into the recipe here are a few pics of New York in the fall.

Reading in Central Park

Sugar Rush at FOA Schwartz

Central Park

Bar at The Mark in the Upper East Side

One of my favorite chefs in New York, Chef Gavin Kaysen of Cafe Boulud.

I saw a sign of a mansion for rent in the Upper East side if anyone is interested. You know I'm always looking out for my peeps. 

I was sent to heaven twice during this trip. Once when I had a sandwich at Num Pang in midtown, and a second time when we had the macarons at Le Maison du Chocolat that were flown in from Paris. Oh la la!

La Maison du Chocolat interior

La Maison du Chocolat

The Plaza Hotel in New York

Central Park

Alex is approaching a mighty and prestigious door. Hopefully he'll appreciate this picture someday when he himself dines at Per Se. The host got a kick out of Alex triggering the sliding door open and shut. Even cuteness couldn't gain him admission. We'll have to wait until you are out of your high chair for this one buddy.

This has quickly become my favorite way to serve brussels sprouts. The dressing is a scratch to put together and you only need a portion of it to add a light coating that brings an exotic complex umam-filled flavor to the roasted brussels sprout's caramelized sweetness. 

Roasted Brussels Sprouts
Mostly from Gourmet | October 2007
David Chang Momofuku Noodle Bar and Momofuku Ssäm Bar
I omitted the puffed rice for the recipe. If you would like to add them you may find the recipe here. The original recipe, the one you'll find at the restaurant, is deep-fried. Oven roasting at a high temperature accomplishes the job just as well.
For brussels sprouts

• 2 pounds Brussels sprouts, trimmed and halved lengthwise
• 3 tablespoons canola oil
• 2 tablespoons unsalted butter

For dressing

• 1/4 cup Asian fish sauce (preferably Tiparos brand)
• 1/4 cup water
• 1/4 cup sugar
• 3 tablespoons finely chopped mint
• 2 tablespoons finely chopped cilantro stems
• 1 garlic clove, minced
• 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds

Roast brussels sprouts:

1. Preheat oven to 450°F with rack in upper third.
2. Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
3. Make dressing: Stir together all dressing ingredients until sugar has dissolved.

Finish dish: Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat.