Ingredients

• 2 pounds Brussels sprouts, trimmed and halved lengthwise
• 3 tablespoons canola oil
• 2 tablespoons unsalted butter
• 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
• 1/2 cup crisp rice cereal such as Rice Krispies
• 1/4 teaspoon canola oil
• 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
• Garnish: cilantro sprigs; torn mint leaves; chopped scallions

Instructions

1. Preheat oven to 450°F with rack in upper third.
2. Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
3. Make dressing: Stir together all dressing ingredients until sugar has dissolved.
4. Stir together all dressing ingredients until sugar has dissolved.
5. Make puffed rice while sprouts roast: Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
6. Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
7. Finish dish: Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
8. Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.