How often do you get out for date night? Alex and I are fortunate to have grandparents nearby, but even so we are lucky if we go out once a month. Since we moved to Westchester last year, our favorite restaurant has been The Parlor in Dobbs Ferry. It’s at least as good as the artisanal pizza places we loved so much in Brooklyn, and the vibe makes us feel like we are back on Franklin Avenue in Crown Heights. (Toddler? What toddler?)

I’m currently obsessed with their Brussels sprout salad with Rice Krispies. It’s playful food in the best sense of the word–airy, crunchy, spicy, and sweet. I had to figure out how to recreate it at home.

At The Parlor, they fry the Brussels sprouts for this dish. I don’t know about you, but I just can’t deal with a pot of bubbling oil on the stove when I have a two-year-old wrapped around my knees. Instead, I roasted my sprouts, as well as any stray leaves, which get extra charred and crunchy. This salad is best right after it’s made, when the Brussels sprouts are still hot and crispy from the oven. But you can also roast the Brussels spouts and make the dressing a few hours ahead and let everything hang out at room temperature until dinner. Toss with the Rice Krispies just before serving.

This is a vegan variation of a recipe I originally developed for WeeWestchester.com, a great local parenting website.

Brussels Sprout Salad with Rice Krispies
Serves 4 as a side dish, 2 as an entrée salad

1 pound Brussels sprouts
2 tablespoons plus 2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
3 tablespoons maple syrup
1 tablespoon freshly squeezed lime juice
1/2 teaspoon Dijon mustard
1 teaspoon sriracha
1/4 cup Rice Krispies

Preheat the oven to 400ºF. Trim the Brussels sprouts and halve them lengthwise through the core. Reserve any of the outer leaves that fall off. Toss the Brussels sprouts and leaves with 2 tablespoons of olive oil, salt, and pepper.

Transfer the Brussels sprouts to a rimmed baking sheet. Arrange them in a single layer, cut-side down, with the leaves piled in the middle. Roast until the Brussels sprouts are well browned on the bottom and the leaves are crispy, 20 to 30 minutes. Let them cool slightly.

In a small saucepan, heat the remaining 2 teaspoons of olive oil over medium heat. Add the shallot and cook until softened but not brown, 1 to 2 minutes. Remove from the heat and stir in the maple syrup, lime juice, mustard, and sriracha.

Transfer the Brussels sprouts to a serving bowl and toss with the dressing. Sprinkle with the Rice Krispies just before serving.