Haven is Daniel Patterson’s new restaurant in Oakland. I love simple Brussels sprouts baked with oil and salt. The final step makes them insanely good.
20 Brussels sprouts
1 Tbs fish sauce
3-4 mint leaves, diced
1 Tsp honey
1 Tbs Balsamic vinegar
Chili flakes or minced red chilies (optional)
1. Set oven at 450 degrees. Trim off bottom of sprouts and halve. Oil sprouts, put them cut-side down on a sheet pan and sprinkle generously with rock salt. Bake for 10-15 minutes until cut side is browned.
2. Meanwhile, in a serving bowl, combine fish sauce, mint, balsamic vinegar, honey, and chilies.
3. Remove sprouts from oven, drop them in 3 inches of high temp oil like canola oil and fry for 2-5 seconds until edges turn brown and crispy.
4. Remove sprouts and place in serving bowl. Mix with the sauce. Season. Serve.