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.
·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 information
Total Time
1 hr
Yield
Makes 8 (first course or side dish) servings
Ingredients
For brussels sprouts
For dressing
For puffed rice
Preparation
Roast brussels sprouts:
Step 1
Preheat oven to 450°F with rack in upper third.
Step 2
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:
Step 3
Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice while sprouts roast:
Step 4
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:
Step 5
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.
