Roasted Brussels Sprouts
['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']
Preheat oven to 450°F with rack in upper third.
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.
Stir together all dressing ingredients until sugar has dissolved.
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.
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.
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