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Brussels Sprouts with Shichimi Togarashi

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 (I use coconut palm sugar – lower glycemic level) 

•3 tablespoons finely chopped mint (1 Tbsp dried spearmint)

•2 tablespoons finely chopped cilantro stems (1 Tbsp dried cilantro)

 •1 garlic clove, minced 

•1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds (I leave this out since I am a chile whimp!)

 For puffed rice 

•34 cup crisp rice cereal such as Rice Krispies

 •1 teaspoon canola oil 

•1 teaspoon Shichimi Togarashi (Japanese seven-spice blend) 

Preparation 

Roast brussels sprouts: Preheat oven to 375 °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 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. This topping can be made 3 days ahead and stored in an airtight container. I have since used puffed rice flavored with other spice blends. It makes delicious toppings for vegetables, meats and casseroles. Rice Krispies is a wonderful substitue for Indian puffed rice

 Finish dish: Put Brussels sprouts in a serving bowl, then toss with just enough strained dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.