Momofuku’s Spicy Brussels Sprouts with Mint

By polloazul

Ingredients

• For Brussels sprouts:
• 4 cups Brussels sprouts (about 2 pounds), trimmed and halved lengthwise
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• For topping
• 1 tablespoon vegetable oil
• 1/2 cup Rice Krispies or other puffed rice cereal
• 1/4 teaspoon togarashi or cayenne pepper
• Kosher salt
• For vinaigrette:
• 1/4 cup Asian fish sauce
• 2 tablespoons water
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 small garlic clove, minced
• 1 small red chile, minced
• 1/4 cup chopped cilantro
• 2 tablespoons chopped mint

Details

Servings 4
Adapted from sites.google.com

Preparation

Step 1

Prepare Brussels sprouts

Preheat oven to 400 degrees F.

Mix the Brussels sprouts in a bowl with the olive oil and salt. Pour them on a sheet pan and roast for 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

Prepare topping

In a large skillet, heat 1 tablespoon of vegetable oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Remove from heat and set aside.

Prepare vinaigrette

In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.

Assemble Brussels sprouts

Transfer the roasted Brussels Sprouts into a large bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.