Roasted Brussels Sprouts

Name: Roasted Brussels Sprouts
Yield: Makes 8 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 fresh 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); Cilantro sprigs, torn mint leaves, chopped scallions, for garnish

November 7, 2012

New York’s Momofuku Ssäm Bar is certainly worth a visit at least once, but you’re sure to make these Brussels sprouts from chef David Chang at least twice—in the same week. While this signature dish is deep-fried at Ssäm Bar, the secret to Chang’s home preparation is roasting the mini cabbages at 450°F, maximizing their sweet, nutty flavor and crisping their beautiful green leaves. The recipe is written for slightly charred results; if you prefer your vegetables more green than golden brown, check them after 20 minutes or so.

Recipe notes

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