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SideChef
Recipes
Dairy-Free
Crunchy Thai-Style Brussels Sprouts

9 INGREDIENTS • 7 STEPS • 20MINS

Crunchy Thai-Style Brussels Sprouts

Recipe

4.3

3 ratings
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.
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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.
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

20MINS

Total Time

$2.19

Cost Per Serving

Ingredients

Servings
4
us / metric
Brussels Sprouts
6 1/2 cups
Brussels Sprouts
Toasted Sesame Oil
3 Tbsp
Toasted Sesame Oil
Kosher Salt
1/2 tsp
Kosher Salt
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
Honey
2 tsp
Honey
Rice Vinegar
1 Tbsp
Rice Vinegar
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 4 servings
Salted Peanuts
4 Tbsp
Salted Peanuts, roasted
Lime
1
Lime, juiced
for serving

Nutrition Per Serving

VIEW ALL
Calories
224
Fat
15.7 g
Protein
7.9 g
Carbs
19.7 g
Love This Recipe?
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Crunchy Thai-Style Brussels Sprouts
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Cooking Instructions

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step 1
Cut the Brussels Sprouts (6 1/2 cups) in half through the stem if small, and in quarters if large.
step 2
Heat a large (12-inch) sauté pan over medium heat.
step 3
When the pan is very hot, add Toasted Sesame Oil (3 Tbsp) 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
step 4
Cook for 3 minutes without stirring, to allow the Brussels sprouts to develop a char on the bottom.
step 5
Add the Kosher Salt (1/2 tsp), Crushed Red Pepper Flakes (1/8 tsp), and Honey (2 tsp), toss, and continue to cook for another 5-8 minutes, tossing often, until the sprouts are caramelized and cooked through.
step 6
Add the Rice Vinegar (1 Tbsp), immediately turn off the heat, and stir to combine. Transfer the Brussels sprouts to a serving bowl, add the Scallion (1 bunch), Salted Peanuts (4 Tbsp), and a squeeze of juice from the Lime (1) and toss gently.
step 7
Serve warm or at room temperature. Enjoy!
step 7 Serve warm or at room temperature. Enjoy!

Tags

Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Side Dish
Vegetables
Thai
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