Roasted Brussels Sprouts with Shichimi Togarashi

Roasted Brussels Sprouts with Shichimi Togarashi

Shichimi togarashi Vegetarian

Roasted Brussels Sprouts with Shichimi Togarashi

By Erica Perez

Servings

4-6

Category

Side Dish

I've tried a few variations on this Momofuku-inspired dressing, and I've discovered that you really can't go wrong with these flavors. The basic elements of fish sauce, sugar, garlic and chile will get you excited about many a vegetable, especially if it's roasted. Here, our Shichimi Togarashi provides the heat and some sour-sweetness from the citrus peels. Fresh herbs balance the flavor. Adapted from Gourmet via Epicurious.

Ingredients

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    • 2 pounds Brussels sprouts, trimmed and halved lengthwise

    • 3 tablespoons canola oil

    • 2 tablespoons unsalted butter

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    • 1/4 cup fish sauce 
    • 1/4 cup water
    • 1/4 cup sugar

    • 3 tablespoons finely chopped mint

    • 2 tablespoons finely chopped cilantro

    • 1 garlic clove, minced

    • 2 tablespoons Oaktown Spice Shop Shichimi Togarashi

    Directions

    1. Preheat oven to 400 degrees. Place the rack in the upper third of the oven.
    2. Toss Brussels sprouts with oil and place cut sides down on a rimmed baking sheet. Roast until outer leaves are tender and dark brown, 20 to 25 minutes. Transfer the sprouts to a bowl. Add butter and toss to coat.
    3. In a small bowl or jar (you might have extra left over), combine the dressing ingredients until the sugar has dissolved.
    4. Pour enough dressing over the Brussels Sprouts to coat. You might have extra dressing. Use it on your next roasted veggie!

    Roasted Brussels Sprouts with Shichimi Togarashi

    Roasted Brussels Sprouts with Shichimi Togarashi

    COMMENTS

    • Isabel on

      I’ve been making this for years. The sauce is great and I use it for multiple dishes. 5 stars!

    • Seth on

      This was delicious! The sauce was way too powerful though. We halved the brusselsprouts (1 lb) yet used 1/4 the sauce, and it was still too strong. I would use the sauce more sparingly next time.

    • Rose Martine on

      What a delicious meal we had tonight. I added the broccoli and red pepper flakes,. It was just wonderful and enjoyed by my husband as well. Thanks for sharing such a great recipe!!
      Regards
      rose martine

    • Ellen Hershey on

      Sounds wonderful, except that for health reasons I’ll be trying this without the added sugar. Brussels sprouts take on a sweet caramelized flavor when roasted anyway.

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