How To Make Spicy Brussels Sprouts with Mint
The charred flavor in these spicy brussels sprouts makes this vegetable side dish all the more special, especially along with the chilis and fresh herbs.
Serves:
Ingredients
- 2tbspvegetable oil
- ½cuprice krispies,or other puffed rice cereal
- ¼tsptogarashi
- kosher salt
- ¼cupasian fish sauce
- 2tbspwater
- 2tbspsugar
- 1tbsprice vinegar
- 1tbspfresh lime juice
- 1garlic clove,small
- 1red chile,small
- ¼cupcilantro,chopped
- 2tbspmint,chopped
- 4cupsbrussels sprouts,roasted or boiled
Instructions
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In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned. Season with salt. Transfer to a plate and wipe out the skillet.
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In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic, and chile and stir until the sugar is dissolved. Add the cilantro and mint.
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Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through.
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Transfer to a bowl and toss with the vinaigrette.
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Just before serving, sprinkle the Rice Krispies on top and serve right away.
Nutrition
- Calories: 101.33kcal
- Fat: 4.96g
- Saturated Fat: 0.36g
- Trans Fat: 0.04g
- Monounsaturated Fat: 3.39g
- Polyunsaturated Fat: 0.94g
- Carbohydrates: 13.01g
- Fiber: 2.56g
- Sugar: 6.56g
- Protein: 3.01g
- Sodium: 973.58mg
- Calcium: 37.16mg
- Potassium: 309.18mg
- Iron: 1.93mg
- Vitamin A: 59.19µg
- Vitamin C: 63.46mg
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