Imported from the web

Dinner Tonight: Momofuku Brussels Sprouts

Name: Dinner Tonight: Momofuku Brussels Sprouts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 2 lb Brussels sprouts (Trimmed and halved lengthwise); 3 tbsp Canola oil; 2 tbsp Unsalted butter; 0.25 cup Asian fish sauce (Preferably Tiparos brand); 0.25 cup Water; 0.25 cup Sugar; 3 tbsp Fresh mint (Finely chopped, plus more for topping if desired); 2 tbsp Cilantro stems (Finely chopped, plus more for topping if desired); 1 Garlic (Clove, minced); 1 Fresh red Thai chile (1 1/2-inch chile, thinly sliced crosswise, including seeds; dried chile may be used at half the amount); 0.5 cup Crisp rice cereal (Such as Rice Krispies; optional); 0.25 tsp Canola oil (For the optional puffed rice); 0.25 tsp Shichimi togarashi (Japanese seven-spice blend; for the optional puffed rice)

Recipe by seriouseats.com

Imported by Jill Keith on SeeMeCook

Roasted Brussels sprouts are coated with a sweet-savory Asian fish sauce dressing flavored with mint, cilantro, garlic, and Thai chile. Optional crisp rice cereal adds a toasted, crunchy finish.

6 servings50 minEast Asian

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Ingredients

2 lb Brussels sprouts (Trimmed and halved lengthwise)
3 tbsp Canola oil
2 tbsp Unsalted butter
0.25 cup Asian fish sauce (Preferably Tiparos brand)
0.25 cup Water
0.25 cup Sugar
3 tbsp Fresh mint (Finely chopped, plus more for topping if desired)
2 tbsp Cilantro stems (Finely chopped, plus more for topping if desired)
1 Garlic (Clove, minced)
1 Fresh red Thai chile (1 1/2-inch chile, thinly sliced crosswise, including seeds; dried chile may be used at half the amount)
0.5 cup Crisp rice cereal (Such as Rice Krispies; optional)
0.25 tsp Canola oil (For the optional puffed rice)
0.25 tsp Shichimi togarashi (Japanese seven-spice blend; for the optional puffed rice)

Steps

1
Preheat the oven to 450°F with a rack positioned in the upper third of the oven.
2
Trim and halve the Brussels sprouts lengthwise. Toss them with the canola oil, then arrange them cut side down on a baking sheet.
3
Roast the Brussels sprouts for 20–35 minutes, depending on their size and the desired doneness. They should be browned while remaining somewhat firm.
4
Meanwhile, stir together the fish sauce, water, sugar, chopped mint, chopped cilantro stems, minced garlic, and sliced Thai chile in a small bowl to make the dressing.
5
If making the optional puffed rice, cook the crisp rice cereal, canola oil, and shichimi togarashi together in a small skillet until toasted and slightly browned.
6
When the Brussels sprouts are done, transfer them to a serving bowl.
7
Add just enough dressing to coat the sprouts and toss to combine.
8
Top with additional chopped mint or cilantro and the puffed rice, if using. Serve immediately.

Notes

The source lists unsalted butter with the Brussels sprouts, but the published directions do not specify when or how to use it. The puffed rice is optional. The source body notes that the original longer roasting time can result in mushy sprouts; monitor the sprouts and remove them when browned but still somewhat firm.