Brussels Sprouts with Shichimi Togarashi
For brussels sprouts
- 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 (I use coconut palm sugar – lower glycemic level)
- 3 tablespoons finely chopped mint (1 Tbsp dried spearmint)
- 2 tablespoons finely chopped cilantro stems (1 Tbsp dried cilantro)
- 1 garlic clove, minced
- 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds (I leave this out since I am a chile whimp!)
For puffed rice
- 34 cup crisp rice cereal such as Rice Krispies
- 1 teaspoon canola oil
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
- Roast brussels sprouts:Preheat oven to 375 °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 dark brown, 40 to 45 minutes. Add butter and toss to coat.
- Make dressing:Stir together all dressing ingredients until sugar has dissolved.
- Make puffed rice while sprouts roast: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. This topping can be made 3 days ahead and stored in an airtight container. I have since used puffed rice flavored with other spice blends. It makes delicious toppings for vegetables, meats and casseroles. Rice Krispies is a wonderful substitue for Indian puffed rice
- Finish dish:Put Brussels sprouts in a serving bowl, then toss with just enough strained dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
July 30, 2019
July 29, 2019
March 21, 2019