Luckily, things have recently changed for the better for our doomed friends.
It started the day the unloved green vegetable crossed path with David Chang, the genius behind Ssam Bar in New York. David felt bad for the little green ball and came up with this awesome recipe giving it centerstage with a crisp exterior and a clever Asian twist. For the first time brussel sprout was in the spotlight. Life hasn’t been the same since, after being featured in reviews, magazines and interviews the sprouts have now join the ranks of…green beans. Ahhh… it’s good to get respect!
As for me, i like them so much that i pack my jeans pockets with leftovers for a quick munch on the go. (okay, not really but i thought about it!) The nutty-crisp exterior of the sprouts works beautifully against the refreshing Thai dressing, this is perfect junk food my friends!
Try this recipe for yourself and tell me what you think. Enjoy!
For the brussels sprouts:
- 2 lbs brussels sprouts, trimmed and halved
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
For the dressing:
- 1/4 cup Tiparos Thai Fish Sauce
- 1/4 cup water
- 1/4 cup sugar
- 3 tablespoons finely chopped mint
- 3 tablespoons finely chopped cilantro stems
- 1 garlic clove, minced
- 1 fresh red thai chile, finely sliced
For the puffed rice:
- 1/2 crisp rice cereal, such as Rice Krispies
- 1/4 teaspoon canola oil
- 1/4 teaspoon Shichimi Togarashi
- Preheat oven to 450′ with rack in upper third
- Toss the brussels sprouts in oil and arrange cut side down on baking sheet
- Roast without turning until outer leaves are tender and very dark brown. 40 to 45 minutes.
- Toss with butter and reserve
- While sprouts are roasting, stir together all dressing ingredients until sugar has dissolved
- Cook cereals, oil and shimichi in small skillet until golden brown. 3 minutes.
- Put brussels sprouts in serving bowl , toss with just enough dressing to coat and sprinkle with puffed rice