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



  • 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.

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  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.

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