Brussels Sprouts

Ingredients13

2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds. (I used dried and halved the amount.)
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

Directions4 Start Cooking

Preheat oven to 450°F with a rack in the upper third of the oven. Trim and halve the Brussels sprouts , toss with oil, and roast, cut side down on baking sheet, for 20-35 minutes, depending on size and desired taste. They should brown but remain somewhat firm.
Meanwhile, stir together the ingredients for the dressing in a small bowl.
If making puffed rice, cook ingredients together in a small skillet until toasted and slightly browned.
When sprouts are done, transfer to a serving bowl and add just enough dressing to coat. Top with more chopped mint or cilantro, and puffed rice if using.

Nutrition per serving

Nutrition unavailable — not all ingredients are resolved.

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