Today, after reading about many positive experiences to David Chang’s recipe for brussels sprouts, I thought I’d give them a try.

The basic idea is to roast them until they turn brown, mix them with a Thai-inspired dressing, then punch them up one notch with flavored puffed rice for crunch. Mint, cilantro, spice, and sweetness… a great combination for a cute little vegetable.

On the side was a veggie fried rice, complete with egg, peas, and broccoli, flavored with ginger, garlic, and mushroom-flavored soy sauce.

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