David Chang’s Brussels Sprouts, With Cauliflower And Some Tweaks

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1 lb brussels sprouts, trimmed and halved

1 lb cauliflower florets

3 tbsp canola oil

1 tbsp unsalted butter

1/4 cup Asian fish sauce

1/4 cup water

1/4 cup sugar

3 tbsp finely chopped mint

2 tbsp finely chopped cilantro stems

1 x garlic clove, minced

1 tsp roasted red chili paste

1/2 cup crisp rice cereal such as Rice Krispies

1 tsp canola oil

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