Spicy Brussels Sprouts with Mint

Spicy Brussels Sprouts with Mint
Photo by Gabriele Stabile


  • 0.25 teaspoon(s) togarashi
  • 0.25 cup(s) Asian fish sauce
  • Kosher salt
  • 2 tablespoon(s) water
  • 1 small garlic clove
  • 2 tablespoon(s) vegetable oil
  • 2 tablespoon(s) chopped mint
  • + 7 more ingredients
    • 0.5 cup(s) Rice Krispies or other puffed rice cereal
    • 0.25 cup(s) chopped cilantro
    • 2 tablespoon(s) sugar
    • 4 cup(s) roasted or boiled brussels sprouts
    • 1 tablespoon(s) fresh lime juice
    • 1 small red chile
    • 1 tablespoon(s) rice vinegar

In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet. In a small bowl, combine the fish sauce, water, sugar, rice vi...

View full recipe at Food & Wine


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