thai glazed brussels sprouts

This combination is kind of a no-brainer. If you put thai food in front of me, I’ll eat it. If you put brussels sprouts in front of me, I’ll eat them. I have no idea what has taken me so long to put the two together.

I know, I know, it isn’t really the season for brussels sprouts but I can’t help but buy them all year-round. I love them too much to not eat them all spring and summer!

The traditional thai flavors shine through and there is a hint of spice from the chiles. They would be perfect with grilled chicken or tossed with chilled udon noodles – and they are always good straight from the bowl, which is how we ate them. :)

Thai Glazed Brussels Sprouts

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients

  • 1 lb. brussels sprouts
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp honey or agave
  • juice of 1/2 lime
  • 1 Tbsp oil
  • 3 cloves garlic, minced
  • 1 red chile or jalapeno, thinly sliced

Instructions

Wash, trim and halve the brussels sprouts.

Place brussels sprouts on a plate, sprinkle with water and microwave for about 2 minutes until lightly steamed.

Meanwhile, combine soy, fish sauce and honey in a small bowl.

Heat oil in large pan.

When hot, add brussels sprouts and let cook, undisturbed for about 2 minutes, to brown a bit.

Add garlic and chiles and toss for about 2 minutes.

Add sauce and let cook until sauce has mostly evaporated.

Serve hot or at room temperature.

Powered by Recipage

Comments

  1. says

    Yum, awesome idea and they look fantastic! Yet again, I have to believe we’re culinary twins. I don’t think I’ve said no to Thai food or brussels sprouts in my entire life. My roommate makes fun of me because I make them so often. :)

  2. says

    Perhaps this is a silly question, but…..

    how much can you taste the brussel sprouts in this recipe?

    I know they’re good for you, but I HATE their taste. Completely. 100%.

    I’ve never been able to bring myself to be able to eat them.

    Would this recipe work? Thanks so much!

  3. says

    I’m with you! I eat brussel sprouts year round because I just can’t seem to get enough, but then I feel weird that the are considered “unseasonal”. Oh well. But I’m must try to make this recipe, the thai spin on it gives it a kinda summery feel!

  4. says

    Oh wow, I’ve never thought of a Thai combination with my Brussels sprouts! I’m always turning to parm and bacon. This sounds amazing! Definitely trying it on the next round. Considering how much I now love them, it will be very, very soon!

  5. says

    I could be wrong, but I think this would be wicked good with green beans or fiddleheads, both of which take over for me when brussels drop off. YUM.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>