Again – Brussels sprouts are amazing. Roasted Brussels sprouts are even better. But add this fish sauce vinaigrette, and I think I’ve found another mainstay recipe here – this is savory and healthy and just simple to throw together.

I got this recipe from the Lucky Peach power veggies cookbook, and god do I miss that website. I changed it from the more general roasted veggies to just sprouts, because frankly they’re cheaper, and I need to eat more green things. They’re ready in under a half hour, and even the vinaigrette is pretty simple to throw together, especially if you regularly cook with southeast Asian ingredients.

Roasted Brussels Sprouts with Fish Sauce


  • 2 lbs Brussels sprouts, halved
  • 2 T olive oil
  • 2 T chopped fresh mint
  • Fish Sauce Vinaigrette
    • .25 c fish sauce (I upped this to probably a half cup at least, I like the taste)
      .25 c water
      2 T rice vinegar
      2 T lime juice (only had lemon on hand, probably used 1 T and added a bit extra sugar to compensate)
      .25 c sugar
      3 garlic cloves, minced (I cheated and used pre-minced, a large spoonful)
      1 t sambal oelek

    Preheat the oven to 425. Halve your sprouts, toss them with olive oil, and if you have the energy for it, place it facedown on the baking sheet, because that increase the caramelization. Keep some space between them too, this helps with the browning and crispness. When the oven is ready, roast for 25 mins, until they’re charred in places and tender.

    While the sprouts roast, mix together the vinaigrette ingredients in a large bowl.

    As soon as the sprouts are out of the oven, add the fresh chopped mint and the roasted sprouts to the bowl, and toss it all together. And then, enjoy the amazing end result!


    So, this is something I’ve been meaning to try and make for a while, but it didn’t work out until recently. Standard warning with Tieghan’s recipes – you will need to significantly up the simmer time for the lentils if you don’t want them very toothsome. The time I’m giving is for lentils that are on the softer side. Definitely want to try this again in the nearish future. Especially with the Gruyere toasts.

    Caramelized Onion French Lentils

    Lasts two meals for two


    • 2 T olive oil
    • 2 medium sweet onions (or 1 large), sliced thin
    • 1 T brown sugar
    • 6 cloves garlic, minced or crushed
    • 1 T balsamic vinegar
    • 1 c red wine
    • 3 c veggie stock
    • 1 c puy (aka French green) lentils, rinsed
    • 2 bay leaves
    • 3 thyme sprigs
    • Sea salt and pepper

    Heat a medium sized pot over medium high heat, and add the olive oil to heat them. Add the sliced onions and brown sugar and cook for about ten minutes. Stir frequently (pic one). Continue cooking the onions, scraping the browned bits and stirring frequently until the onions are a nice golden brown, about another ten minutes (pic 2). Add in the garlic and cook another 30 seconds, until fragrant.

    Add the balsamic vinegar, red wine, and veggie stock (pic 3), and then bring the broth to a boil (pic 4). Once boiling, add the lentils, bay leaves, and thyme sprigs, and then season with sea salt and fresh ground pepper (pic 5).

    Reduce to a simmer and then simmer for about an hour plus (I think this ended up being closer to an hour and a half, unsure because I tried it at first, realized they were kind of uncooked, and then reheated and added more stock and simmered it down more). (Either way, pic 6 is what it will look like.) Remove the thyme and bay leaves, and then taste to see if you like the seasoning – if you don’t, add more salt and pepper. And then enjoy the caramelized French onion soup but with lentils!

    And for the next time I do the cheesy toasts – adding the recipe down here!


    • Sourdough bread slices
    • 1 T butter to split among your chosen bread
    • Shredded Gruyere cheese

    Heat your broiler to high, spread the butter on the slices and then top evenly with cheese and place on a baking sheet. Place under the broiler and heat 30 secs to a minute until the cheese has melted.

    Heh, fell behind on recipes again, it happens. Still, whoops. Little bit of catchup to do here.

    So, I continue to attempt to find new and interesting ways to cook up Brussels sprouts, and the rule generally seems to be sprouts + roasting + some part of pig = extremely yes. Good times.

    Ina Garten’s Brussels Sprouts

    Lasts 2-3 lunches as a side


    • 1.5 lbs Brussels sprouts, halved (unless v small)
    • 4 oz cubed pancetta (you can find this at TJ’s)
    • .25 c olive oil
    • Dash sea salt
    • Dash fresh ground pepper
    • .5 c balsamic vinegar

    Preheat your oven to 400, put together the halved Brussels sprouts, pancetta, sea salt and fresh ground pepper along with the olive oil, toss together, and spread on a baking sheet in a single layer. Once the oven is warmed, roast the sprouts until they’re browned and tender, and the pancetta is cooked – about thirty minutes or so. Toss them once around fifteen to twenty minutes in.

    For the balsamic, take a small pan and simmer over medium high heat until its reduced by half and looks thick and syrupy. Balsamic burns quickly once it starts thickening, so if it looks too thick or dark, remove it from heat immediately to be on the safe side.

    Once the balsamic is reduced and the sprouts are roasted, drizzle the sprouts with the balsamic and then toss them together. Taste them to see if the seasoning is to your taste and then adjust as necessary. And then enjoy!

    So, I’ve been on a bit of a Brussels sprouts kick, as I’ve discovered they a) taste amazing, especially roasted, and b) I should probably be eating a bit more greens than I do currently, because health is a thing!

    This is a perfect intersection of low energy prep and amazing taste. Considering doing a double batch in the near future.

    Ina Garten’s Balsamic Brussel Sprouts

    Lasts appx 3 lunches as a side


    • 1.5 lbs Brussels sprouts halved (used closer to 1 lb)
    • 4 oz pancetta diced (or just pick up pre diced from TJ’s like I did)
    • .25 c olive oil
    • Dash sea salt
    • Pinch fresh ground pepper
    • 1 T syrupy balsamic vinegar (or .25 to .5 c reduced to syrupyness over heat)

    Preheat your oven to 400, and while it preheats, toss together your halved sprouts, pancetta, olive oil, sea salt, and fresh ground pepper, and spread in a single layer on a baking sheet. Once preheated, roast until the sprouts are browned nicely and the pancetta is cooked (and it looks like the second pic in general, roughly 20 to 30 mins, watch your oven to see what it does).

    If you have your balsamic vinegar at a syrupy consistency already, go you, all you have to do is toss it with the roasted sprouts and you’re good to go! If you don’t, place .25 to .5 c in a small pot and simmer over medium high heat until reduced by half and syrupy. (Be careful – balsamic burns easily once it starts thickening.)

    And then, enjoy the amazingness.

    This year has kinda sucked, so I’ve fallen back hard on recipes I already know how to make, and haven’t really pushed myself to try many new ones. But I saw this about a month ago, and felt like this would be a fun riff to try. And with the cold turn that finally came this weekend, this seemed like the perfect thing to make for the week. This is definitely getting added to my long term repertoire – it is the good shit.

    A few variations: I used smoked cheddar instead of the recommended medium cheddar, used gigli from Trader Joe’s for the macaroni, held off on the cayenne, and didn’t quite get the toasted panko right. But oh man. Bacon, cheese, and a good kick from the kimchi that gets mellowed out by the dairy a bit. You could probably add a dash of shichimi togarashi for a more interesting kick. I’ll try it with the next batch.

    Bacon and Kimchi Mac and Cheese


    • 6 slices bacon
    • .5 lb macaroni of choice
    • 5 T unsalted butter, divided into 4 T and 1 T
    • 4 T flour
    • 2.25 c whole milk
    • 1.75 c shredded smoked cheddar cheese (recipe recommends a medium cheddar, go with whatever cheddar your heart desires)
    • Pinch ground pepper and sea salt
    • 2/3 c chopped kimchi
    • .75 c panko
    • (1 t cayenne, gonna try shichimi togarashi next run around)

    Heat your oven to 400 F, place the bacon slices on a foil lined baking sheet, and bake for appx 15 mins until done to your preference. Set aside and cool. Bring a large pot of salted water to a boil, and while you wait for that to happen, chop up your bacon. Add your macaroni of choice and cook according to package directions. Drain and set aside (pic 1).

    In a large pot (possibly the same one), melt 4 T of unsalted butter over medium high heat, and once melted, add the flour and whisk constantly to make a roux (pic 2). Slowly add the milk to the roux in the pot, continuing to whisk until the sauce thickens. Once thickened, add in the cheese and stir until it’s melted and smooth (pic 3), followed by the salt and pepper, and finally the bacon and chopped kimchi (pic 4). Finally, gently fold the cooked pasta into the cheese sauce (pic 5), and pour it all into a 9 x 13 in baking dish (pic 6).

    Meanwhile, melt the remaining T of butter in the microwave, and then stir together with the panko and sprinkle over the mac and cheese. Bake for 15 mins until the cheese is good and bubbly and the panko are golden brown (pic 7).

    So, this is my first attempt at using the app to write these up. We’ll see how this goes!

    It’s been a hell of a year so far. Besides the death of my dad and grandpa, I’ve also changed jobs, gotten a cat, and moved apartments. I also went to the doctor in the last few months, and was told that I need to up my green veg intake, and that brussels sprouts would be the best way to do that.

    This was my first attempt at cooking them, and I have to say, these turned out really well. Definitely going to have to make it again. Need to find a cheaper place for halloumi though – the local Trader Joe’s is out, and Whole Foods is double the price for half the amount. (Chicago folks, any recs?)

    Pan Roasted Brussels Sprouts with Bacon and Halloumi

    Lasts appx 3-4 meals as a side


    • 3 slices thick cut bacon, chopped
    • 1 lb brussels sprouts, halved
    • 3 T olive oil
    • sea salt and pepper to taste
    • pinch crushed red pepper flakes
    • .25 c red wine vinegar
    • 8 oz halloumi, cubed

    Heat a large pan over medium high, add the bacon, cook until it reaches your preferred level of doneness, remove the meat (but not the fat!) and set aside.

    Add 2 T of the olive oil to the pan with the grease (and be careful of splattering fat during this process!!), and when the oil shimmers, add your halved sprouts, cut side down. Cook until charred around the edges (pic 3), and then cook another 8 to 10 mins until the sprouts are soft (pic 4). Then reduce the heat to medium and stir in the crushed red pepper and red wine vinegar (pic 5). Cook until the vinegar covers the sprouts (about 1-2 mins), then remove from the heat.

    If your pan is still relatively clean like mine was, add the last T of olive oil, and when shimmering, add in the cubed halloumi and sear for about 3 mins a side, until golden on each side (pic 6).

    Then, combine it all together and enjoy the resulting amazingness!!


    This is one of those incredibly good, incredibly simple recipes that you come across every once in a while. I had something similar to this from one of the Chinese places downtown, decided to try to find a recipe to make it myself, and then did a bit of a riff on it based on what I had to hand. This is done in 15 minutes, incredibly simple, cheap if you have most of the stuff on hand, and has a good umami flavor about it.

    Chinese Egg and Tomato Soup
    Lasts three lunches, roughly


    • 1 15 oz can diced tomatoes (I used fire roasted)
    • 1 t sugar
    • 1 inch piece fresh ginger, grated
    • 3 c vegetable stock
    • 1 T soy sauce (I used dark aged soy sauce)
    • 2 large eggs
    • (finished with a dash of fish sauce, recipe also recommends a dash of sesame oil)

    In a medium sized pot over medium heat, add your tomatoes and sugar, and bring to a simmer (pic 1). Then add your grated ginger, veggie stock, and soy sauce, and bring to a boil (pic 2). While the soup is being bought to a boil, whisk your eggs until broken up (pic 3). Once boiling, slowly pour the eggs into the soup while stirring the soup (pic 4). Then, finish with a dash of fish sauce (and sesame oil, if you so choose), and enjoy!