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
Prep Time: 10 minutes
Cook Time: 10 minutes
- 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
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.