- Roasting concentrates the brussels sprouts’ flavor and allows the dressing to cling to the vegetables.
- Chinkiang black vinegar brings depth and balance that sharpens the honey-soy glaze.
- The dressing comes together quickly and coats the sprouts evenly without overpowering them.
Brussels sprouts, with their sturdy and tightly layered leaves, hold up well to bold, punchy seasonings, so one Thanksgiving, my dad decided to experiment. Taking inspiration from the savory, vinegar-forward dressings he often whisks together to make Chinese liáng bàn cài (“cold-tossed dishes”), he combined soy sauce, Chinkiang black vinegar, toasted sesame oil, ground white pepper, and a touch of Szechuan peppercorn oil and poured it over some quickly blanched sprouts.
Though no one in our family had thought to season brussels sprouts that way before, they were a natural pairing: The savory-tangy flavor profile balanced the vegetable’s earthiness, while the steam of the just-cooked sprouts helped the liquid seasonings soak in rather than sit on the surface.
The dish ended up being the surprise standout of the holiday meal, and it quickly became part of my regular rotation. While blanched brussels can be delicious — sweet and tender — I also enjoy roasting them, which crisps the outer leaves while introducing a toasty depth that pairs especially well with the tart, sesame-scented dressing. — Megan Zhang
What is Chinkiang black vinegar?
This dark, glutinous rice-based vinegar, traditionally brewed in the eastern Chinese city of Zhenjiang (once anglicized as Chinkiang), is prized for its malty, savory depth. Its distinctive complexity derives from an extended fermentation and aging process that yields a mellow, rounded tang with mild sweetness. Cooks across China use this versatile condiment to enliven braised meats, stir-fries, noodle dishes, and dipping sauces, and it’s easy to find at nearly any Chinese or Asian grocer.
What is Szechuan peppercorn oil?
Szechuan peppercorns, famous for their signature tongue-prickling buzz, are steeped in a neutral oil resulting in a floral, citrusy condiment heady with tingly warmth. Just a drizzle makes a vivid finishing touch in dipping sauces, cold dishes, and other preparations. It’s available at most Chinese grocers and online.
Notes from the Food & Wine Test Kitchen
- If you don’t have Chinkiang black vinegar, you can substitute 1/2 tablespoon of a clear rice vinegar and 1/2 tablespoon of balsamic vinegar, a combination that echoes black vinegar’s balance of sweetness and tang.
- If your brussels sprouts are larger than two inches in diameter, quarter them instead of halving.
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