Thai-Style Brussel Sprouts
Thai-Style Brussel Sprouts
Brussel sprouts are one of my favorite vegetables. I think they’ve gotten such a bad wrap from older generations cooking their vegetables to death, which would ruin your brussel sprouts. Serving them al dente is the way to go. With this recipe, you can either roast them or pan fry them before tossing the sprouts in the Thai dressing.
Equipment
- mortar and pestle
Ingredients
- 1 lb brussel sprouts trimmed and cut in half
- olive oil
- salt to taste
- 1/4 cup peanuts slightly crushed
Dressing
- 4 garlic cloves
- 2 birds eye chilies
- 8 cilantro sprigs leaves and stems chopped
- 1 1/2 tbsp palm sugar chopped
- 1 1/2 tbsp fish sauce
- 2 tbsp lime juice
- 1 shallot chopped
Instructions
- Pound the garlic, chilies, and cilantro to a paste in a mortar and pestle.
- Pound in the palm sugar. Stir in the fish sauce and lime juice. Add in the shallots.
- Preheat the oven to 400 degrees. Place the brussel sprouts cut side down in a baking dish. Drizzle with olive oil. Season with salt. Roast for 5 minutes. Give them a toss. Roast for 15 more minutes, tossing every 5 minutes.
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