Roasting Pan with Lid - Essential for roasting vegetables evenly in the oven. It helps in retaining moisture while cooking.
Oven Thermometer - Accurate temperature control is crucial when roasting to avoid undercooking or burning food.
Silicone Baking Mat - Useful for lining baking sheets with sprouts, preventing sticking and making cleanup easier.
Digital Kitchen Scale - For precise measurements of ingredients, ensuring the right balance in recipes.
Spatula Set (Metal & Silicone) - Useful for turning over Brussels sprouts on the pan without them falling apart or getting burned.
Parchment Paper Sheets - For roasting without oil, providing a healthier alternative and making cleanup easier.
Cast Iron Skillet (optional) - Can be used as an alternative to traditional roasting pans for even cooking and heat retention.
Cutting Board with Markings - Helps in portioning Brussels sprouts accurately before they are roasted.
Mixing Bowls Set (Several sizes) - Useful if you're preparing any accompanying ingredients or dressings for the dish.
Stainless Steel Vegetable Trimmer (optional) - For trimming Brussels sprouts into uniform halves, ensuring even cooking.
Oven-Safe Roasting Rack - Aids in heat circulation around the vegetables and prevents them from sticking to the pan's bottom.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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