This blows the standard sprouts with garlic and bacon out of the water. I’m not hating, just saying. Roasting the sprouts at a high heat brings out their sweetness and crunch, and green sambal acts like Southeast Asian pesto, coating each one with its smack-you-in-the-face herbaceousness. I call it #369 to honor Talde’s address at 369 7th Avenue as well as the brilliant tradition of ordering from Chinese menus by number.
Excerpted from the book ASIAN-AMERICAN by Dale Talde with JJ Goode. Copyright © 2015 by Dale Talde, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.
- 1 1/2 Pound Brussels sprouts, trimmed and halved lengthwise
- 1/4 Cup plus two tablespoons vegetable oil
- 1 1/2 Teaspoon Kosher salt
- 1/4 Cup plus two tablespoons Green Sambal or more to taste
- 1 Tablespoon fresh lime juice
Preheat the oven to 450 degrees F. Put the Brussels sprouts on a baking sheet that fits them in a single layer. Drizzle on the oil, sprinkle on the salt, and toss well. Spread them out and roast, stirring once, until they’re tender and deep brown and crispy in spots, about 25 minutes.
Transfer the sprouts to a bowl or platter, add the sambal, and stir to coat them well. Add the lime juice and more salt and sambal to taste, stir again, and eat.