Roasted Brussel Sprouts and Zucchini with Fish Sauce

I love the convenience of bagged, shaved, brussel sprouts, but this week I received whole ones from our CSA. So, to make things easier I just cut them in half and used a technique from David Chang's cookbook "Momofuku" (he of the Crack Pie fame).

You start on the stove by browning the cut-sides of the brussel sprouts in an oven-proof pan (I used our trusty cast-iron skillet), then transfer to an oven to finish. I happened to have some zucchini on hand, so I tossed them in right before going into the oven. A little fish sauce spooned over the roasted brussel sprouts provides an Asian flavor note and a nice umami counterpoint to the sprightly vegetables.

Roasted Brussel Sprouts with Fish Sauce
Adapted from Momofuku by David Chang
Serves 4

Preheat oven to 400°F.

Trim root-ends, remove any tough outer leaves, then wash and cut in half lengthwise:
1 lb brussel sprouts

Over medium heat, in an oven-proof pan (cast-iron skillet is perfect), heat:
2 - 3 tablespoons grapeseed oil

When hot, lay brussel sprouts cut side down in pan.

Once they start browning, transfer pan to oven and finish cooking, about 15 minutes or when just tender, with still a bit of firmness.

While brussel sprouts are in oven, prepare fish sauce vinaigrette. In a 1-cup capacity glass jar with lid, combine and shake to mix:
1/2 cup fish sauce
1/4 cup water
1/4 cup sugar
2 tablespoons rice wine vinegar
Juice of 1 lime
1 garlic clove, minced
1 to 3 red bird's-eye chiles, thinly sliced (include seeds if you like more heat)

Plate the roasted brussel sprouts, top with several tablespoons of dressing and serve. Vinaigrette will keep for up to a week in the refrigerator.

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