When you were growing up, brussel sprouts may not have been your favorite vegetable on the table. However, Chef Latona's brussel sprout dish (a variation of Momofuku's roasted brussel sprout recipe) will change your mind. Try it out, and you'll discover how delicious these wholesome veggies can taste! Enjoy!

Charred Brussel Sprouts with Fish Sauce Vinaigrette

INGREDIENTS

For brussel 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 (if you don't have Asian fish sauce, you can substitute tamari or Worchestershire sauce)
• 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

PREPARATION

Roast brussel sprouts:

• Preheat oven to 450°F with rack in upper third.
• 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.

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.

Yield: Makes 8 (first course or side dish) servings

Active time:  30 minutes

Total time: 1 hour