Roasted Brussels Sprouts

Roasted Brussels Sprouts
Photo by Marcus Nilsson

Ingredients

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

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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