Roasted Brussels Sprouts

Roasted Brussels Sprouts
Photo by Marcus Nilsson

Ingredients

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

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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