Andy Husbands Minty Brussels sprouts Serves four as a side dish 1 Recipe Vietnamese Vinaigrette (below) 2 tbs vegetable

oil 4 cups, Brussels sprouts, quartered and blanched to al dente cup mint leaves, roughly chopped Place the oil in a heavy bottomed saut pan; I love cast iron pans, over medium high heat. When the oil is hot and almost smoking add the blanched Brussels sprouts and lets sear, stirring occasionally, letting the outer leaves start to brown. Continue to sear for 3-5 minutes until they are all becoming toasty and nutty smelling. Add the vinaigrette, remove from heat and toss with mint. Serve immediately. Yum. Vietnamese Vinaigrette Makes about cup 1/3 cup hot water 1 tbs granulated sugar 2 tbs fish sauce 2 tbs carrots, pealed and shredded 1 small clove garlic, minced 1 tsp ginger, peeled and minced In a medium bowl mix the hot water and sugar until fully incorporated. Add the rest of the ingredients, mix. Will last for one week refrigerated in an airtight container. This dressing is excellent as a dressing on a napa salad with mangoes, mint, shrimp.