Crunchy Thai-Style Brussels Sprouts

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.

Total Time

20min

4.3

3 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

6 1/2 cups

Brussels Sprouts

•

3 Tbsp

Toasted Sesame Oil

•

1/2 tsp

Kosher Salt

•

1/8 tsp

Crushed Red Pepper Flakes

•

2 tsp

Honey

•

1 Tbsp

Rice Vinegar

•

1 bunch

Scallions , thinly sliced

•

4 Tbsp

Salted Peanuts , roasted

•

Lime , juiced

Cooking Instructions

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 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 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 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!

Nutrition Per Serving

CALORIES

224

FAT

15.7 g

PROTEIN

7.9 g

CARBS

19.7 g