Roasted Brussels Sprouts

Ingredients for Roasted Brussels Sprouts

• 900g Brussels sprouts, trimmed and halved lengthwise

• 3 tablespoons canola oil

• 2 cucchiai di burro non salato

• 60ml Asian fish sauce (preferably Tiparos brand)

• 60ml water

• 1/4 cup sugar

• 3 tablespoons finely chopped mint

• 2 tablespoons finely chopped coriander stems

• 1 garlic clove, minced

• 1 (1 1/2-inch) fresh red Thai chilli, thinly sliced crosswise, including seeds

• 90g crisp rice cereal such as Rice Krispies

• 1/4 teaspoons canola oil

• 1/4 teaspoons shichimi togarashi (Japanese seven-spice blend)

• Garnish: coriander sprigs

• torn mint leaves

• chopped spring onions

Preheat oven to 232°C with rack in upper third.

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.

Stir together all dressing ingredients until sugar has dissolved.

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.

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.

Avvertenza

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