For brussels sprouts

• 2 pounds Brussels sprouts, trimmed and halved lengthwise
• 3 tablespoons canola oil
• 2 tablespoons unsalted butter

For dressing

• 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)

Preparation

1. 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.
2. Make dressing:Stir together all dressing ingredients until sugar has dissolved.
3. 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
4. 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.