For ➍500 g Brussels sprouts, trimmed & halved
1 tbs olive oil
1 tbs unsalted butter
50 g crisp rice cereal or plain rice**
1 fresh red Thai chili, thinly sliced crosswise*
coriander sprigs*
mint leaves, torn*
scallions, chopped*
Preheat oven to 220°C with rack in upper third.
Toss Brussels sprouts with oil. Arrange them, cut sides down, in a shallow baking pan. Roast, without turning, until outer leaves are tender and dark brown, 30 to 35 m.
Add butter and toss to coat.
For the Vietnamese dressing, stir together all ingredients until sugar has dissolved. Or make a quick dressing by mixing 2 tbs of fish sauce, 1 tbs of clear syrup or honey and 1 tbs of water. Add other ingredients according to taste.
Prepare rice with a little oil in skillet until puffed. When using plain rice, cook first, then bake the rice in a skillet for 3 m.
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. Garnish with cilantro sprigs, torn mint leaves and chopped scallions.
Serve as a starter or as a side dish with Asian-style roasted beef.
Toss Brussels sprouts with oil. Arrange them, cut sides down, in a shallow baking pan. Roast, without turning, until outer leaves are tender and dark brown, 30 to 35 m.
Add butter and toss to coat.
For the Vietnamese dressing, stir together all ingredients until sugar has dissolved. Or make a quick dressing by mixing 2 tbs of fish sauce, 1 tbs of clear syrup or honey and 1 tbs of water. Add other ingredients according to taste.
Prepare rice with a little oil in skillet until puffed. When using plain rice, cook first, then bake the rice in a skillet for 3 m.
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. Garnish with cilantro sprigs, torn mint leaves and chopped scallions.
Serve as a starter or as a side dish with Asian-style roasted beef.
*Garnish ingredients.
**Replace with chopped and roasted nuts.
The Brussels sprout is originally a wild cabbage, cultivated for its small leafy green buds, which resemble miniature cabbages. Their ancestors were likely cultivated in ancient Rome, and appeared around 1200 AD in the duchy of Brabant, around Brussels. During the 16th century they became popular in the southern Netherlands, and spread throughout Northern Europe. In 1800 they were cultivated in the USA for the first time.
Read a Western modern roasted Brussels sprouts recipe.
Read a tip on cooking Brussels sprouts.
