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Crispy Brussel Sprouts with Zesty Thai Dressing

A delightful and vibrant dish featuring crispy roasted Brussel sprouts tossed in a spicy-sweet Thai dressing, perfect as a side or appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Thai, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Thai Dressing
  • 3 cloves garlic Fresh, organic garlic is recommended.
  • 1-2 Thai chilies, or to taste Use red or green chilies based on spice preference.
  • 6-8 sprigs cilantro, leaves and stems separated, stems chopped Fresh cilantro adds brightness; substitute with fresh basil if needed.
  • 1.5 Tbsp palm sugar, chopped (tightly packed) Brown sugar or coconut sugar can be used as substitutes.
  • 1.5 Tbsp good fish sauce Use high-quality fish sauce for better flavor.
  • 2 Tbsp lime juice Freshly squeezed lime juice is essential.
  • 1 small head shallots, julienned Sweet shallots enhance flavor; red onions can be used in a pinch.
For the Brussel Sprouts
  • 1 lb Brussel sprouts, small to medium size, cut in half Choose firm, vibrant sprouts for the best texture.
  • a pinch salt Enhances all flavors.
  • 1/4 cup roasted peanuts or cashews, roughly chopped Adds a delightful crunch.

Method
 

Preparation
  1. Make the Dressing: In a mortar and pestle, pound garlic, Thai chilies, and chopped cilantro stems into a fine paste. Add palm sugar and smash until it melts. Stir in fish sauce and lime juice, then add julienned shallots and let sit while preparing the Brussels sprouts.
Cooking
  1. Stove-Top Skillet Method: In a large skillet, heat enough vegetable oil to coat the bottom over medium-high heat. Add halved Brussels sprouts with a pinch of salt. Cook until golden brown, flipping occasionally (about 8-10 minutes). For tender sprouts, reduce heat and cover the pan until desired doneness.
  2. Oven Method: Preheat the oven to 450°F (232°C). Toss halved Brussels sprouts with oil and salt, then spread on a parchment-lined baking sheet. Roast for about 15 minutes until browned and tender, keeping an eye on them after 10 minutes.
Assembly
  1. Toss the cooked Brussels sprouts with the Thai dressing and cilantro leaves. Serve warm, garnished with extra cilantro and sprinkled with roasted peanuts.

Notes

This dish pairs well with grilled protein or serves as a standalone appetizer. For leftovers, store in an airtight container in the fridge for up to 3 days.