Name: Crunchy Thai-Style Brussels Sprouts
Total time: PT1200.0S
Yield: 4
Ingredients: 1.25 pound Brussels Sprouts; 3 tablespoon Toasted Sesame Oil; 1/2 teaspoon Kosher Salt; 1/8 teaspoon Crushed Red Pepper Flakes; 2 teaspoon Honey; 1 tablespoon Rice Vinegar; 1 bunch Scallion; 1/4 cup Salted Peanuts; 1 Lime

I’m a big fan of finding ways to make vegetables more interesting and appealing, rather than thinking of them as atonement for really delicious things. These Crunchy Thai Brussels Sprouts are a great example.

Low-Fat

Budget-Friendly

Intermediate

Fusion

Crunchy Thai-Style Brussels Sprouts

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Brussels Sprouts

pound

Toasted Sesame Oil

tablespoon

Kosher Salt

teaspoon

Crushed Red Pepper Flakes

Honey

Rice Vinegar

Scallion

bunch

Salted Peanuts

Lime

Stove

Cut the {@0:} in half through the stem if small, and in quarters if large.

Cut the Brussels Sprouts (1.25 pound) in half through the stem if small, and in quarters if large.

Heat a large (12-inch) sauté pan over medium heat.

When the pan is very hot, add {@0:} and swirl carefully to coat the sides and the bottom of the pan. Add the Brussels sprouts, pressing them down with a wooden spoon to form one single layer

When the pan is very hot, add Toasted Sesame Oil (3 tablespoon) and swirl carefully to coat the sides and the bottom of the pan. Add the Brussels sprouts, pressing them down with a wooden spoon to form one single layer

Cook for 3 minutes without stirring, to allow the Brussels sprouts to develop a char on the bottom.

Add the {@0:}, {@1:}, and {@2:}, toss, and continue to cook for another 5-8 minutes, tossing often, until the sprouts are caramelized and cooked through.

Add the Kosher Salt (1/2 teaspoon), Crushed Red Pepper Flakes (1/8 teaspoon), and Honey (2 teaspoon), toss, and continue to cook for another 5-8 minutes, tossing often, until the sprouts are caramelized and cooked through.

Add the {@1:}, immediately turn off the heat, and stir to combine. Transfer the Brussels sprouts to a serving bowl, add the {@2:}, {@0:}, and a squeeze of juice from the {@3:} and toss gently.

Add the Rice Vinegar (1 tablespoon), immediately turn off the heat, and stir to combine. Transfer the Brussels sprouts to a serving bowl, add the Scallion (1 bunch) [thinly sliced], Salted Peanuts (1/4 cup) [roasted], and a squeeze of juice from the Lime (1 N/A) [juiced] and toss gently.

Add the Rice Vinegar (1 tablespoon), immediately turn off the heat, and stir to combine. Transfer the Brussels sprouts to a serving bowl, add the Scallion (1 bunch), Salted Peanuts (1/4 cup), and a squeeze of juice from the Lime (1) and toss gently.

Serve warm or at room temperature. Enjoy!

Crunchy Thai-Style Brussels Sprouts

4.3

20MINS

$2.19

Ingredients

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