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Crispy Brussels Sprouts with Zesty Thai Dressing

Delicious roasted Brussels sprouts paired with a vibrant Thai dressing that balances sweetness, heat, and acidity for a delightful flavor experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Fusion, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Thai Dressing
  • 3 cloves garlic, peeled and roughly chopped
  • 1-2 pieces Thai chilies, adjust based on your spice tolerance Use fewer for a milder flavor.
  • 6-8 pieces cilantro sprigs, leaves and stems separated The stems pack a great flavor punch.
  • 1.5 Tbsp palm sugar (or brown sugar as a substitute)
  • 1.5 Tbsp fish sauce Opt for a high-quality brand for the best results.
  • 2 Tbsp lime juice, freshly squeezed
  • 1 small head shallots, julienned For added sweetness.
For the Roasted Brussels Sprouts
  • 1 lb Brussels sprouts, cut in half Aim for uniformity.
  • 1 pinch salt
  • 1/4 cup roasted peanuts or cashews, chopped for garnish For garnish and crunch.

Method
 

Make the Dressing
  1. Using a mortar and pestle, pound together the garlic, Thai chilies, and chopped cilantro stems into a paste.
  2. Add the palm sugar, continuing to pound until it melts and combines with the garlic and chilies.
  3. Stir in the fish sauce and lime juice. Finally, add the julienned shallots and let it sit to absorb the flavors for about 10 minutes.
For Stovetop Method
  1. Heat a couple tablespoons of vegetable oil in a large skillet over medium-high heat.
  2. Once the oil is shimmering, toss in the halved Brussels sprouts along with a pinch of salt. Cook, turning them occasionally until they are beautifully browned, about 7–10 minutes.
  3. For a more tender texture, reduce the heat once browned and cover the skillet for an additional 5 minutes.
For Oven Method
  1. Preheat your oven to 450°F (230°C).
  2. In a large bowl, toss the Brussels sprouts with oil and salt until properly coated. Spread them out in a single layer on a baking sheet lined with parchment paper.
  3. Roast for about 15 minutes, turning halfway through, until they are golden brown and fork-tender.
Assembly
  1. In a large mixing bowl, toss the cooked Brussels sprouts with the prepared dressing and finely chopped cilantro leaves.
  2. Arrange them on a plate, garnishing with additional cilantro and a sprinkle of roasted peanuts or cashews for that extra crunch.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. They can be reheated quickly in the oven for that crispy texture.