I halved the brussels sprouts, coated them in olive oil and kosher salt and roasted them in a 400 degree oven for about 20 minutes. I didn't have any fish sauce, so I substituted chicken broth. To prevent this recipe from being too spicy, I omitted the red chili. I love the idea of rice krispies being the topping for the brussels sprouts. Having your oil just the right temperature is they key to browning and not burning the rice krispies. Mine was a little too hot and we raced to turn off the alarm so the smoke detector didn't set it off. Seems I do that a lot in my kitchen. I also learned to be really cautious when pouring the cayenne pepper into the already smoking oil. That's one way to clean out your sinuses.
I really enjoyed the sweet and salty flavors of this recipe. Tim said he liked them but preferred this recipe.
I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam.
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I have a notebook where I jot down blogging thoughts. If I don't get them down immediately, they will be gone forever. Nice sprouts!
ReplyDeleteI also carry a notebook with me. You never know when you will be inspired and need a place to jot down your ideas. My family loves Brussels Sprouts. I will have to make this unique recipe!
ReplyDeleteGood idea about the notebook! Your Brussels sprouts look great! So does the one that Tim liked. How funny to use Rice Krispies!
ReplyDeleteYum! Those look tasty. I have a notebook for when I am in the kitchen making new recipes. If I don't write down how much of what I am putting in I forget.
ReplyDeleteHow extraordinary to find rice krispies in a brussel sprout recipe! :)
ReplyDeleteWe love sprouts and roasting them brings out such great flavors! (I'd cut way down on the spicy heat too.)
For my ideas, I bookmark something and then make a folder for it on my desktop so it doesn't get lost in the paper shuffle. You should see my desktop! A mess!
Hi Julie!
ReplyDeleteJust wanted to thank you for stopping by and for your sweet comments about my pie and puppy! In answer to your question, I bookmark a lot of recipes online, but I also print many out and put them in a "to make" binder. I also use those little post-it flags to bookmark things in my cookbooks. But I'm sure despite my efforts, recipes do fall through the cracks. It's sad to think I'm missing out on things that might have become favorites! The truth is, if something really catches my eye, I just have to get myself to the kitchen and make it right away. Then it can go in my permanent files, and is safely kept organized for future use.
What an interesting recipe- brussels sprouts with rice krispies! What a cool twist on a veggie side dish.
Hope you're doing well, and look forward to hearing from you again soon :) Have a great rest of your week!
<3,
Joy
http://hotovenwarmheart.wordpress.com/
I really love Brussels Sprouts and my husband hates then! I think this recipe sounds so good! Even if I eat them all myself, I like to give this a try! Thanks for posting!
ReplyDeleteHi Julie...I must say I don't eat BSprouts since the last time 20 years ago when I broke out in a rash on my face. However, your recipe has potential for me with the cayenne sinus remedy. Thanks for stopping by CollectInTexas Gal and commenting on my Ole'Weddin'.
ReplyDeleteI have a spiral which is filled with ideas and recipes, it's pretty unorganized..love your sprouts and with rice crispies, great recipe
ReplyDeletesweetlife
What a fun way to prepare brussel sprouts.
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