Brussel Sprouts In Asian Vinaigrette | Something New For Dinner

Step 1

If you are going to make the optional seasoned rice Krispies, make then first. Add grapeseed oil to a medium hot frying pan add grapeseed oil. Let it get hot and add the Rice Krispies. Toast for a minute or two, stirring so they do not burn until they darken a shade or two. Remove from heat, sprinkle with schichimi togarashi and remove from pan. Set aside. (This step is optional and more about a fun presentation than an essential ingredient for the dish.)

Step 2

To roast the vegetables: Heat oven to 400 degrees. Place cauliflower and brussels sprouts on separate baking sheets. Toss each sheet of vegetables in about 1 T of oil. Once vegetables are evenly coated in oil, place each vegetable cut-side down on the baking sheet, taking care not to over crowd the baking sheet. Roast for about 12 minutes and check. When the cut-side of the vegetables have browned flip them and roast a few minutes longer, until they are fairly browned and tender, but not burnt. The roasting time for the cauliflower and the brussels sprouts may be slightly different.

Step 3

For the vinaigrette: Put garlic in a food processor or Cuisinart mini-prep. Chop the garlic. Add fish sauce, water, rice wine vinegar, lime juice, sugar, garlic, srirachi sauce, mint and cilantro. Blitz it a couple times to combine.

Step 4

Toss the roasted vegetables in the vinaigrette, top with mint and cilantro leaves and seasoned Rice Krispies.