This recipe is a fresh take on preparing Brussels sprouts with a Thai inspiration. Its pan roasted, crispy on the cut side then drizzled with the classic flavors of Thailand. Fish sauce, garlic, chillies, lime juice elevate this dish to a new level of deliciousness, you probably will not see Brussels sprouts in the same light again. Heres the recipe.
Quick note! If you’re vegan and vegetarian use soy sauce or vegan fish sauce instead, its not the same but its still very delicious.
Ingredients
- 1 lb small to medium Brussels sprouts, halved
- 2 small cloves garlic
- 1 Thai chilies, more or less to taste
- 6-8 cilantro sprigs, leaves and stems separated, stems chopped
- 1 ½ Tablespoons maple syrup
- 1 ½ Tablespoons good fish sauce or soy sauce if vegetarian
- 2-3 Tablespoons lemon or lime juice
- 1 small head shallots, julienned
- ¼ cup roasted peanuts or cashews or any nut you prefer
Instructions
- In a food processor pulse garlic, Thai chili and chopped cilantro stems together into a paste.
- Add maple syrup, lime juice and fish sauce. Add mix till dissolved and well incorporated. Add the shallots and set aside in the the fridge for up to 1 day.
- In a large skillet, add oil and heat over medium high heat. Add Brussel sprouts, flip cut side down. Season with salt and toss the sprouts with the salt. Fry until the cut side is crispy, about 4-6 minutes.
- Drizzle with few spoons of the dressing, adding more as needed. Serve right away.
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