Rebecca’s Recipe of the Week: Bar Snack Brussels Sprouts | Canalside Community Food

These are amazing! Slick with olive oil and fish sauce, Brussels sprouts become a salty, earthy mouthful of yum. Eat these alongside other nibbles with your pre-dinner drink.

I’ve reproduced the instructions from the New York Times. Don’t hold back on the olive oil and fish sauce as these are the key.

Brussels Sprouts Steeped in Olive Oil and Fish Sauce

Ingredients
Coarse salt
Brussels sprouts, trimmed at stalk end
Extra-virgin olive oil
Vietnamese fish sauce

Preparation
Bring a large pot of water to a boil, and season with coarse salt until as salty as the sea. We encourage you to actually get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot.

Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but not al dente.

Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

As served at Prune in New York City.