Momofuku Brussels Sprouts

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 fresh red Thai chile, thinly sliced crosswise, including seeds.
• 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

1. Heat the oven to 450 degrees F, setting a rack in the upper third. Trim the Brussels sprouts and slice them lengthwise, then coat them with oil and arrange them on a baking sheet with the cut sides facing down. Roast for 20-35 minutes, judging by their size and how deeply you like them cooked; you want color on them while they still keep a little firmness.
2. While the sprouts roast, combine the dressing ingredients in a small bowl and stir until blended. For the puffed rice, if you are making it, warm those ingredients together in a small skillet until they taste toasty and pick up a bit of color.
3. Once the sprouts are ready, move them into a serving bowl and spoon in only enough dressing to lightly coat them. Finish with extra chopped mint or cilantro, plus the puffed rice if you made it.