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Active Time
30 min
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Total Time
1 hr
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.
Ingredients
Makes 8 (first course or side dish) servings
For brussels sprouts
For dressing
For puffed rice
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.
·爆米花可以提前3天制作和保存在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.
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Reviews (51)
Back to TopI made this for the first time several years ago and decided to bring it to Christmas one year. Ever since, it is a requested menu item. Love it.
peskebvr
Des Moines, IA
12/27/2016
There's nothing wrong with this recipe apart from the plagiarism. This is a David Chang recipe. If you're going to "borrow" someone else's recipe you should at least have the courtesy to give him the credit.
jamas2
6/29/2016
Wasn't happy with the sauce, so I found a better quality fish sauce at an Asian market, then used honey instead of sugar, which gave a better consistency, and then squeezed one lime into the sauce. Vastly improved.
feldercreative
Sonoma, CA
5/26/2016
I love Brussels Sprouts. The sauce was really good, especially the mint. I omitted the puffy rice things- it's bikini season- but I didn't miss them.
JenniLeigh
5/27/2015
my only complaint is that the rice krispies go soggy so fast... it's a salty dish for sure but an excellent side or app. you really need to be light with the dressing (only used a 1/3 of the recipe).
kaleeats
2/23/2015
20" @ 350 is good for smaller to medium sized sprouts.
noellegray
New Haven, CT
2/9/2015
Burned after 20 minutes. I should have read the reviews first, but after so many comments the recipe should be changed. I will try it again and adjust the cooking time accordingly.
Anonymous
Castle Rock, CO
11/27/2014
I am a huge brussels sprout lover and this is by far my favorite way to enjoy them. I make it with baby brussels and 35 minutes is definitely enough to get a nice caramelized brown top on them, and coincidentally also the right amount of time to wash and chop the herbs and garlic and prepare the sauce, which is SO WORTH IT and easy to make.
amycita
Brooklyn, NY
1/13/2014
Since I used the small Brussels Sprouts I only roasted them for 25 minutes. I needed the spices and oil type from the recipe and I baked them at 350 degrees.
Patty_S
Sunnyvale Ca
10/22/2013
Too fussy.
jamesforsyth
Brooklyn, NY
10/2/2013
I failed to read the reviews and just set the timer for 35 minutes planning to check them near the end... unfortunately they were completely blackened by then. Will try again at lower temp and watch them every 8 minutes.
Oliviaw
4/29/2013
Dressing is exceptional, and is also great with other roasted vegetables. I've used it with roasted broccoli and cauliflower. Roasting time for brussels sprouts vary alot depending on thier size. Best to just keep a casual eye on them after they've been in the over a while.
forrester5
New Jersey
10/3/2012
Tres delicious! I have a question for you more experienced cooks: How can I turn this sauce into a vinaigrette for other salads? (Pardon my naivete...)
tiar
6/29/2012
Didn't read the reviews and burned mine in just 20 minutes for a dinner party. I'm sure it would have been tasty if I hadn't burned the brussels sprouts!
Anonymous
Dallas
6/5/2012
These sprouts were a HUGE hit at our last dinner party. Even the non-brussels sprout lovers thought they were delicious. The sauce is very strong, so use a gentle hand when tossing it with the roasted sprouts. I lightly dressed them, and then had extra sauce and extra rice topping on the side.
ToriTsunami
San Francisco, CA
2/27/2012
