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Momofuku Roasted Brussels Sprouts

Momofuku Roasted Brussels Sprouts (serves 2)

Adapted from Pithy and Cleaver, who made it from the cauliflower version in the Momofuku cookbook

- Rice, for serving (optional)

- 3/4 lb large Brussels sprouts

- 1 medium carrot

- About 1 tbsp olive oil

- Salt and pepper, to taste

- 2 tbsp fish sauce

- 2 tbsp water

- 1 tbsp rice wine vinegar

- 4.5 tsp sugar

- Juice of one lime

- 1 clove garlic, minced

- 1 small jalapeño (or half of a large one), seeds removed, minced

- 1/4 cup chopped cilantro

- 2 tbsp chopped fresh mint

- 1/2 cup puffed rice 

- 1 tsp shichimi togarashi (Japanese seven-spice powder)

If you're going to serve your sprouts over brown rice, get that started first, since it will take the longest. Then preheat the oven to 350 degrees.

Cut the stems off the Brussels sprouts and then cut them into quarters if they're larger or halves if they're small. Peel the carrot, cut it in half 

lengthwise, and slice into half moon shaped slices. 

Toss the sprouts and carrots with the olive oil and some salt and pepper, and put them in the oven. Bake for 30 minutes, or until the sprouts are nicely browned on the outside.

In a medium bowl, mix the fish sauce, water, rice vinegar, sugar, lime juice, garlic, jalapeño, cilantro and mint to make the sauce. Set aside.

Put the puffed rice, a few drops of oil, and shichimi togarashi together in a small frying pan, and cook over medium high heat until the rice is lightly toasted. Remove from heat.

When everything is ready, plate the rice, then top with the sprouts and carrots. Sprinkle the puffed rice on top, and pour the sauce over everything.