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    Dinner

    Momofuku Brussels Sprouts Recipe

    Asian
    Sides
    ​

    6 servings

    porzioni

    15 minutes

    tempo di preparazione

    50 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    For Brussels Sprouts:

    2 pounds Brussels sprouts, trimmed and halved lengthwise

    3 tablespoons canola oil

    2 tablespoons unsalted butter

    For Dressing:

    1/4 cup Asian fish sauce (preferably Tiparos brand)

    1/4 cup water

    1/4 cup sugar

    3 tablespoons finely chopped mint

    2 tablespoons finely chopped cilantro stems

    1 garlic clove, minced

    1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds. (I used dried and halved the amount.)

    For Puffed Rice (optional):

    1/2 cup crisp rice cereal such as Rice Krispies

    1/4 teaspoon canola oil

    1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

    Istruzioni

    Preheat oven to 450°F with a rack in the upper third of the oven. Trim and halve the Brussels sprouts, toss with oil, and roast, cut side down on baking sheet, for 20-35 minutes, depending on size and desired taste. They should brown but remain somewhat firm.

    Meanwhile, stir together the ingredients for the dressing in a small bowl.

    If making puffed rice, cook ingredients together in a small skillet until toasted and slightly browned.

    When sprouts are done, transfer to a serving bowl and add just enough dressing to coat. Top with more chopped mint or cilantro, and puffed rice if using.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    226 kcal

    Grassi Totali

    12 g

    Grassi Saturi

    3 g

    Grassi Insaturi

    0 g

    Grassi Trans

    -

    Colesterolo

    10 mg

    Sodio

    990 mg

    Carboidrati Totali

    29 g

    Fibra Alimentare

    4 g

    Zuccheri Totali

    16 g

    Proteine

    5 g

    6 servings

    porzioni

    15 minutes

    tempo di preparazione

    50 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    For Brussels Sprouts:

    2 pounds Brussels sprouts, trimmed and halved lengthwise

    3 tablespoons canola oil

    2 tablespoons unsalted butter

    For Dressing:

    1/4 cup Asian fish sauce (preferably Tiparos brand)

    1/4 cup water

    1/4 cup sugar

    3 tablespoons finely chopped mint

    2 tablespoons finely chopped cilantro stems

    1 garlic clove, minced

    1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds. (I used dried and halved the amount.)

    For Puffed Rice (optional):

    1/2 cup crisp rice cereal such as Rice Krispies

    1/4 teaspoon canola oil

    1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

    Istruzioni

    1

    Preheat oven to 450°F with a rack in the upper third of the oven. Trim and halve the Brussels sprouts, toss with oil, and roast, cut side down on baking sheet, for 20-35 minutes, depending on size and desired taste. They should brown but remain somewhat firm.

    2

    Meanwhile, stir together the ingredients for the dressing in a small bowl.

    3

    If making puffed rice, cook ingredients together in a small skillet until toasted and slightly browned.

    4

    When sprouts are done, transfer to a serving bowl and add just enough dressing to coat. Top with more chopped mint or cilantro, and puffed rice if using.