Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters Asian fish sauce (preferably Tiparos brand); 907 grams Brussels sprouts, trimmed and halved lengthwise; 0 teaspoons canola oil; 2 Tbsps finely chopped cilantro stems; 1 garlic clove, minced; 3 Tbsps finely chopped mint; 8 servings Garnish: cilantro sprigs; torn mint leaves; chopped scallions; 118 milliliters crisp rice cereal such as Rice Krispies; 0 teaspoons shichimi togarashi (Japanese seven-spice blend); 59 milliliters sugar; 2 inches fresh red Thai chile, thinly sliced crosswise, including seeds; 2 Tbsps unsalted butter; 59 milliliters water

Roasted Brussels Sprouts is a pescatarian recipe with 8 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 111 calories, 4g of protein, and 3g of fat. 1 person found this recipe to be delicious and satisfying. It works well as a side dish. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up garlic clove, rice cereal such as rice krispies, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 450°F with rack in upper third.

Equipment you will use

Oven

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.

Ingredients you will need

Brussels Sprouts

Cooking Oil

Equipment you will use

Baking Pan

Add butter and toss to coat.

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Butter

Stir together all dressing ingredients until sugar has dissolved.

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Sugar

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.

Ingredients you will need

Shichimi Togarashi

Cereal

Rice

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a bowl and cool, stirring occasionally.

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Bowl

Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat.

Ingredients you will need

Brussels Sprouts

Equipment you will use

Bowl

Sprinkle with puffed rice and serve remaining dressing on the side.

Ingredients you will need

Puffed Rice

·Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature. ·Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.·Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Ingredients you will need

Brussels Sprouts

Puffed Rice

Cilantro