Roasted Brussels Sprouts
Crispy roasted Brussels sprouts tossed in an Asian-inspired fish sauce dressing, topped with crispy rice cereal and fresh herbs. This dish combines traditional roasting methods with bold Asian flavors for a unique take on the classic vegetable side dish.
Ingredients
- •2 pounds Brussels sprouts, trimmed and halved lengthwise
- •3 tablespoons canola oil
- •2 tablespoons unsalted butter
- •¼ cup Asian fish sauce (preferably Tiparos brand)
- •¼ cup water
- •¼ cup sugar
- •3 tablespoons finely chopped mint
- •2 tablespoons finely chopped cilantro stems
- •1 clove garlic clove, minced
- •1 piece (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
- •½ cup crisp rice cereal such as Rice Krispies
- •¼ teaspoon canola oil
- •¼ teaspoon shichimi togarashi (Japanese seven-spice blend)
- •1 serving Garnish: cilantro sprigs; torn mint leaves; chopped scallions
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in upper third.
5 min
- 2.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
45 min
- 3.
Stir together all dressing ingredients until sugar has dissolved.
5 min
- 4.
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
3 min
- 5.
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
5 min
