Roasted Brussels Sprouts Recipe

Name: Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Brussels sprouts, trimmed and halved lengthwise; 3 tablespoons canola oil; 2 tablespoons unsalted butter; 1/4 cup Asian fish sauce (preferably Tiparos brand); 1/4 cup water; 1/4 cup sugar; 3 tablespoons finely chopped mint; 2 tablespoons finely chopped cilantro stems; 1 garlic clove, minced; 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds; 1/2 cup crisp rice cereal such as Rice Krispies; 1/4 teaspoon canola oil; 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend); Garnish: cilantro sprigs; torn mint leaves; chopped scallions

Servings: persons

2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions

1
Preheat oven to 450u00b0F with rack in upper third.
2
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.
3
Stir together all dressing ingredients until sugar has dissolved.
4
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.
5
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.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds Brussels sprouts, trimmed and halved lengthwise, 3 tablespoons canola oil, 2 tablespoons unsalted butter, 1/4 cup Asian fish sauce (preferably Tiparos brand), and more.

Yes, Roasted Brussels Sprouts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Brussels Sprouts

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