David Chang's Brussels Sprouts

July 19, 2015

When I got all excited over Brussels sprouts final week, in that place was about other recipe I took a proficient expect at. The Amateur Gourmet. It's for certain non your measure sprout treatment, involving a fish sauce-based dressing as well as crunchy sprinkle of puffed rice as well as shichimi togarashi. We got ourselves organised to brand this for dinner alongside friends on Dominicus night.

While these were happily gobbled upward past times all at the tabular array (including a Brussels sprout first-timer!), they were non everything I'd hoped for. Half an hr inward a real hot oven rendered the sprouts near-burnt on the exterior as well as pretty mushy within. I prefer a fleck to a greater extent than bite, as well as volition scream back to throttle their baking to a quarter hr inward future. The butter tossed through the sprouts correct afterwards baking softened all the crispiness out of their outer leaves as well as isn't needed at all. Finally, every bit a shichimi togarashi lover, a quarter teaspoon is nowhere nigh enough!

I consider there's something really, actually proficient hither worth pursuing, but it'll accept me a span to a greater extent than iterations to detect my favoured version.

David Chang's Brussels sprouts
(adapted slightly from a recipe on epicurious,
establish on The Amateur Gourmet)

roasted sprouts
iii tablespoons sunflower oil
900g Brussels sprouts, sliced inward one-half lengthways
2 tablespoons butter

dressing
1/4 loving cup vegan fish sauce
1/4 loving cup water
1/4 loving cup brownish sugar
iii tablespoons mint, finely chopped
2 tablespoons coriander stems, finely chopped
2 teaspoons garlic powder
ane small-scale ruby-red chilli, sliced into circles

crunchy sprinkle
1/2 loving cup puffed rice
1/4 teaspoon shichimi togarashi
mint as well as coriander leaves, to garnish

Preheat at oven to 230°C. 

Divide the fossil oil betwixt 2 baking trays, using the apartment side of a sprout to spread it out evenly. Arrange all of the sprouts cut-side-down across the 2 tray. Bake them for xxx minutes, until they're good browned as well as crispy on the outside.

While the sprouts are roasting, whisk all the dressing ingredients together inward a small-medium bowl.

Spray a small-scale frypan alongside fossil oil as well as laid upward it over medium-high heat. Add inward the puffed rice as well as shichimi togarashi as well as stir-fry them until they start smelling good. Turn off the oestrus as well as laid upward them aside.

When the Brussels sprouts direct keep finished roasting, transfer them to a heat-proof serving bowl. Add the butter as well as 1/4 loving cup of the dressing as well as stirring them through every bit the butter melts, to evenly coat the sprouts. Sprinkle over the puffed rice as well as garnishes, as well as serve alongside the remaining dressing on the side.