Momofuku Brussels Sprouts Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

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

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.)

For Puffed Rice (optional):

1/2 cup crisp rice cereal such as Rice Krispies

1/4 teaspoon canola oil

1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

Directions

Preheat oven to 450°F 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.

Meanwhile, stir together the ingredients for the dressing in a small bowl.

If making puffed rice, cook ingredients together in a small skillet until toasted and slightly browned.

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.

Nutrition

• Calories: 226 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 10 mg
• Sodium: 990 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Total Sugars: 16 g
• Protein: 5 g