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Asian-Inspired Roasted Brussels Sprouts

Really keep an eye on the sprouts as they roast. I start checking for tenderness after 10 minutes in the oven because the thickness of the sprouts can vary.

3

tablespoons

Asian fish sauce

3

tablespoons

water

2

tablespoons

sugar

1

tablespoon

+ 1 teaspoon finely chopped mint

1

tablespoon

+ 1 teaspoon finely chopped cilantro

1

garlic clove, minced

1/2

(1 1/2-inch) fresh red Thai chile other hot red ch, thinly sliced crosswise, including seeds

3

tablespoons

vegetable oil

1/2

cup

puffed rice cereal

2

teaspoons

Japanese 7-spice powder, (shichimi togarashi),

1

Preheat oven to 450°, and arrange rack in the upper third of the oven.

2

In a small bowl, stir the fish sauce, water, sugar, 1 tablespoon mint, 1 tablespoon cilantro, the garlic and Thai chile until the sugar dissolves. Set aside.

3

Heat 1 tablespoon oil in a small skillet; add the puffed rice cereal and stir until the puffs absorb the oil. Sprinkle with the 7-spice powder and stir until the puffs are coated and have taken on the color of the powder, about 3 minutes. Add the chopped almonds and mix gently for another minute or so. Remove from heat and set aside.

4

Toss Brussels sprouts with the remaining 2 tablespoons oil, then arrange, cut sides down on a baking sheet. Roast for 15 minutes, without turning, until outer leaves are tender and very dark brown. Check for doneness and continue roasting at 3 minute intervals until the desired color and texture is achieved. Be careful not to overcook. Transfer to a serving bowl and coat with melted butter.

5

Add 1 tablespoon of the fish sauce mixture, and stir gently. Add another spoonful of dressing, and toss again. Add just enough dressing to coat the sprouts but not soak them. Sprinkle with the puffed rice mixture, then garnish with the 1 teaspoon mint and 1 teaspoon cilantro.

6

Serve, passing remaining fish sauce dressing on the side.

7

Note: Shichimi togarashi can be found in the Asian foods section of some supermarkets and at Asian grocers.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (4.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

501.41

Calories From Fat (74%)

371.7

% Daily Value

Total Fat 42.05g

65%

Saturated Fat 3.11g

16%

Cholesterol 0mg

0%

Sodium 2.31mg

<1%

Potassium 20.89mg

<1%

Total Carbohydrates 32.47g

11%

Fiber 0.18g

<1%

Sugar 25.18g

 

Protein 0.63g

1%

Tips

* 2 tablespoons chopped almonds, toasted * 3/4-1 pound Brussels sprouts, halved lengthwise * 2 tablespoons melted unsalted butter * -- Cilantro sprigs, torn mint leaves and chopped green onions, for garnish