Thai Brussels Sprouts with Arugula Nuoc Cham

INGREDIENTS
Thai Brussel Sprouts
  • 3 Tbsp olive oil
  • 2 cups brussels sprouts, cleaned, split
  • 9 leaves basil, picked
  • Salt
  • ¼ cup arugula Nuoc Cham
  • 2 Tbsp fried shallots
Arugula Nuoc Cham
  • 180 g Jalapeños, seeds & veins removed, large diced
  • 80 g Cilantro, picked, small stems OK
  • 80 g Arugula
  • 12 g Garlic, germ removed
  • 8 g Cumin, ground
  • 3 g Black Peppercorns, ground
  • 80 g Pepitas, roasted
  • 70 g Black Vinegar
  • 110 g Honey
  • 25 g Salt
  • 100 g Fish Sauce
  • 50 g Sugar
DIRECTIONS

Arugula Nuoc Cham

  1. Place everything in food processor, and process until mixture is medium smooth, with coarse, pesto-like texture.

Thai Brussels Sprouts

  1. Preheat oven to 375°F.  Add olive oil to large skillet, and heat to smoking. Add Brussels sprouts, cut-side down, and cook until caramelized. Place in oven, and cook for 7 to 10 minutes, or until sprouts are just tender but still firm in the center. Remove pan from oven, add basil, and toss pan to wilt basil. Add Arugula Nuoc Cham, and toss to fully coat. Once sprouts are fully coated, place them in large side bowl, top with fried shallots, and serve immediately.
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