Dinner Tonight: Momofuku Brussels Sprouts Recipe

• 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. (I used dried and halved the amount.)
• 1/2 cup crisp rice cereal such as Rice Krispies
• 1/4 teaspoon canola oil
• 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

1. Preheat oven to 450u0b0F with a rack in the upper third of the oven. Trim and halve the Brussels sprouts, toss with oil, and roast, cut side down on baking sheet, for 20-35 minutes, depending on size and desired taste. They should brown but remain somewhat firm.
2. Meanwhile, stir together the ingredients for the dressing in a small bowl.
3. If making puffed rice, cook ingredients together in a small skillet until toasted and slightly browned.
4. When sprouts are done, transfer to a serving bowl and add just enough dressing to coat. Top with more chopped mint or cilantro, and puffed rice if using.

brussels sprouts, canola oil, unsalted butter, fish sauce, water, sugar, mint, cilantro stems, garlic, fresh red thai chile, crisp rice cereal, canola oil, shichimi togarashi

Taken from www.seriouseats.com/recipes/2008/02/dinner-tonight-momofuku-brussels-sprouts-recipe.html (may not work)