Roasted Brussels Sprouts with Rice Vinegar Dressing
This easy vinaigrette would be delicious on many roasted or pan fried vegetables—think green beans, cauliflower, red peppers, eggplant, carrots, and more. Here we toss it with Brussels sprouts that we roast with our Savory Seasoned Salt.
what you'll need
Chili Crunch
$13.00
Rice Vinegar
$12.00
Savory Seasoned Salt
$12.00
Soy Sauce
$12.00
what you need from momofuku
Chili Crunch
$13.00
Rice Vinegar
$12.00
Savory Seasoned Salt
$12.00
Soy Sauce
$12.00
$0
Ingredients
- 2 lbs Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon Momofuku Savory Seasoned Salt
- ½ cup Momofuku Rice Vinegar
- 1 in ginger, diced
- 2 cloves garlic, grated
- ½ cup neutral oil, such as grapeseed
- ½ tablespoon Momofuku Soy Sauce
- ½ tablespoon sugar
- 1 teaspoons Momofuku Chili Crunch
Directions
Heat oven to 400°F. Toss halved Brussels sprouts with olive oil and Savory Seasoned Salt. Roast for 30-35 minutes, tossing once halfway through, until the Brussels sprouts are deeply charred.
Meanwhile, mix ingredients for vinaigrette. Toss with roasted Brussels sprouts.
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