Roasted Brussels Sprouts

Roasted Brussels Sprouts
Photo by Marcus Nilsson

Ingredients

  • cilantro sprigs
  • 3 tablespoons canola oil
  • scallions
  • ¼ cup sugar
  • 1 garlic clove
  • ¼ cup Asian fish sauce (preferably Tiparos brand)
  • 2 tablespoons unsalted butter
  • + 9 more ingredients
    • 2 pounds Brussels sprouts
    • 2 tablespoons cilantro stems
    • ¼ cup water
    • 3 tablespoons mint
    • 1 1 1/2-inch fresh red Thai chile
    • mint leaves
    • ¼ teaspoon canola oil
    • ¼ teaspoon shichimi togarashi (Japanese seven-spice blend)
    • ½ cup rice cereal such as Rice Krispies

Preheat oven to 450°F 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 dressin...

View full recipe at Epicurious

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