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Brussels Sprouts with Thai Dressing

Enjoy tender Brussels sprouts with a tangy, spicy Thai dressing, perfect for gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Asian American, Thai
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 3 cloves garlic Fresh is key! You can also use garlic paste if in a rush.
  • 1-2 Thai chilies (or to taste) Adjust this according to your spice tolerance.
  • 6-8 sprigs cilantro Use the stems in the dressing for extra flavor, and save the leaves for garnishing.
  • 1.5 Tbsp palm sugar If unavailable, brown sugar works in a pinch.
  • 1.5 Tbsp fish sauce Quality matters here! I recommend brands like Red Boat.
  • 2 Tbsp lime juice Freshly squeezed lime juice brightens up the dish!
  • 1 small head shallots, julienned Shallots add a delicate sweetness compared to onions.
Main Ingredients
  • 1 lb Brussels sprouts (small to medium size, cut in half) Freshly selected sprouts give the best texture.
  • a pinch salt Just enough to bring out the other flavors.
  • 1/4 cup roasted peanuts or cashews, roughly chopped I love peanuts for crunch, feel free to swap with your favorite nut.
  • Vegetable oil for cooking A neutral oil, like canola or grapeseed, works great.

Method
 

Make the Dressing
  1. Pound the paste: Start by using a mortar and pestle to pound the garlic, Thai chilies, and chopped cilantro stems into a semi-smooth paste.
  2. Add sweetness: Add the palm sugar and continue to pound until melted.
  3. Mix the liquids: Gradually stir in the fish sauce and lime juice, then fold in the julienned shallots. Let the dressing sit while you cook the sprouts.
Cooking the Brussels Sprouts
  1. Stove-Top Method: In a large skillet, coat the bottom with vegetable oil and place over medium-high heat. Add the halved Brussels sprouts cut side down. Sprinkle with a pinch of salt. Cook for about 5-7 minutes until browned and tender.
  2. Oven Method: Preheat your oven to 450°F (230°C). Toss Brussels sprouts in a bowl with vegetable oil and salt. Spread on a baking sheet in a single layer and roast for about 15 minutes or until golden brown and tender.
Toss and Serve
  1. In a large bowl, combine the roasted or sautéed Brussels sprouts with the dressing and cilantro leaves. Toss well to coat.
  2. Transfer to a serving plate and top with chopped roasted peanuts or cashews. Garnish with fresh cilantro leaves.

Notes

Store leftover sprouts in an airtight container in the fridge for up to 3 days. You can make the dressing a day in advance. If Brussels sprouts seem too bitter, ensure they are fresh and young.