ROASTED BRUSSELS SPROUTS
Provided by David Chang
Categories Pepper Vegetable Side Roast Dinner Lunch Hot Pepper Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (first course or side dish) servings
Number Of Ingredients 17
Steps:
- Roast brussels sprouts:
- Preheat oven to 450°F with rack in upper third.
- Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
- Make dressing:
- Stir together all dressing ingredients until sugar has dissolved.
- Make puffed rice while sprouts roast:
- Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
- Finish dish:
- Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
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