Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

INGREDIENTS

• Juice of 1 lime
• 3 tablespoons chopped mint
• 1/4 cup sugar
• 2 pounds brussels sprouts (smaller ones are better)
• 1/4 cup water
• 1 garlic clove, minced
• 1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
• 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
• 2 tablespoons rice wine vinegar
• 1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
• Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)