Description
A delightful fusion dish marrying roasted Brussels sprouts with a zesty Thai dressing, perfect for any occasion.
Ingredients
Scale
- 3 cloves garlic, minced
- 1–2 Thai chilies, chopped
- 6–8 cilantro sprigs, separated into leaves and stems
- 1 1/2 Tbsp palm sugar, tightly packed, chopped
- 1 1/2 Tbsp fish sauce
- 2 Tbsp lime juice
- 1 small head shallots, julienned
- 1 lb Brussels sprouts, halved
- A pinch of salt
- 1/4 cup roasted peanuts or cashews, roughly chopped
- Vegetable oil, for cooking
Instructions
- Make the Dressing: In a mortar and pestle, pound together the garlic, Thai chilies, and chopped cilantro stems until you create a fragrant paste.
- Add the palm sugar and keep pounding until it melts into the mixture.
- Stir in the fish sauce and lime juice, then mix in the julienned shallots. Let this sit while you cook the sprouts.
- Cook the Brussels Sprouts: For the stove-top method, heat vegetable oil in a skillet over medium heat and add the halved Brussels sprouts with a pinch of salt. Sauté for about 8-10 minutes until browned and tender.
- For the oven method, preheat to 450°F. Toss the halved Brussels sprouts with oil and salt, spread on a baking sheet, and roast for about 15 minutes until crispy.
- Toss the cooked Brussels sprouts with the dressing and freshly chopped cilantro leaves. Serve warm with chopped peanuts or cashews on top.
Notes
Ensure the Brussels sprouts are dry before cooking to enhance crispiness. Dressing can be made a day in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg