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Momofuku Brussels Sprouts Recipe

6 servings

份量

15 minutes

准备时间

50 minutes

总时间

配料

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)

步骤

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.

营养

每份大小

-

卡路里

226 kcal

总脂肪

12 g

饱和脂肪

3 g

不饱和脂肪

0 g

反式脂肪

-

胆固醇

10 mg

990 mg

总碳水化合物

29 g

膳食纤维

4 g

总糖

16 g

蛋白质

5 g

6 servings

份量

15 minutes

准备时间

50 minutes

总时间
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