Name: Roasted Brussels Sprouts
Cook time: 30 min
Total time: 1 hr
Yield: Makes 8 (first course or side dish) servings
Ingredients: 2 pounds Brussels sprouts, trimmed and halved lengthwise; 3 tablespoons canola oil; 2 tablespoons unsalted butter; 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; 1/2 cup crisp rice cereal such as Rice Krispies; 1/4 teaspoon canola oil; 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend); Garnish: cilantro sprigs; torn mint leaves; chopped scallions

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Roasted Brussels SproutsPhoto by Marcus Nilsson

Deep-fried Brussels sprouts are a popular side dish at Ssäm Bar. Cooked in a hot oven (easier for the home cook), they still get that nutty sweetness and nicely browned crisp exterior. Rice Krispies, standing in for Indian puffed rice (which is more difficult to find), add crunch, while sous-chef Tien Ho's Vietnamese-style dressing lends the sprouts an offbeat complexity.

Cooks' notes:

·Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
·Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
·Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Recipe notes

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