Roasted Brussels Sprouts with a Soy-Sriracha Dressing and Spiced Puffed Rice

I always serve roasted Brussels sprouts at Thanksgiving, and this year I wanted to change them up from my usual treatment of toasted walnuts and shaved Parmigiano-Reggiano cheese. I decided to stick with the vaguely Asian theme I had going, so I dressed them up with a spicy and savory Asian dressing, fresh herbs, and toasted puffed rice for crunch instead of nuts. My family loved them (or so they told me!).

Roasted Brussels Sprouts with a Soy-Sriracha
Dressing and Spiced Puffed Rice
(serves 2-3 as a side dish)

1 pound Brussels sprouts
2 tablespoons canola oil
¼ teaspoon salt
¼ cup soy sauce
½ teaspoon sriracha sauce, to taste
¼ teaspoon freshly grated ginger
1 teaspoon chopped fresh mint
1 teaspoon chopped cilantro leaves
¼ cup puffed rice
1 teaspoon canola oil
¼ teaspoon salt
¼ teaspoon ground coriander

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Heat an oven to 450° F.

Toss the Brussels sprouts with the olive oil and salt. Spread in a single layer on a foil-lined baking sheet and roast for about 30 minutes, tossing halfway through, until the sprouts are lightly browned.

In the meantime, combine the soy and sriracha saucees, ginger, mint, and cilantro in a small bowl and set aside.

In a small bowl, combine the puffed rice, canola oil, salt, and coriander. Microwave on medium power for 3 minutes, stopping and stirring every minute.

Toss the roasted sprouts with the dressing and top with the toasted puffed rice just before serving.