Thai Brussels Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Halve each sprout lengthwise (quarter very large ones) so they cook evenly.

Pat the halved sprouts dry with a kitchen towel to remove surface moisture—this encourages browning.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl to coat.

Place the sprouts cut-side down in a single layer. Cook undisturbed for 4–6 minutes until the cut sides are deeply browned. Stir or shake the pan, then continue to cook, stirring occasionally, another 4–6 minutes until tender when pierced with a fork. Season with 1 tsp salt and 1 tsp black pepper during the last minute of cooking.

While sprouts brown, mix the sauce: in a small bowl combine 3 minced garlic cloves, 1 tbsp minced fresh ginger, sliced chili, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 1 tsp rice vinegar, and 2 tbsp water. Stir until sugar dissolves.

When the sprouts are mostly tender and browned, push them to one side of the pan (or transfer briefly to a plate and return pan to heat). Add 1 tsp peanut or sesame oil to the empty side of the pan. Add the garlic, ginger and sliced chili and sauté 30–45 seconds until fragrant but not burned.

Pour the prepared sauce into the pan and toss to coat the sprouts. Cook 1–2 minutes, stirring, until the sauce thickens slightly and glazes the sprouts. Taste and adjust: add more lime juice for brightness, a pinch more brown sugar if too salty, or 1–2 tbsp water if sauce is too thick.

Turn off the heat. Sprinkle the sprouts with 2 tbsp chopped roasted peanuts, 2 tbsp chopped cilantro, and 2 tbsp sliced green onions. If you like extra heat, add 1/4 tsp red pepper flakes.

Transfer to a serving dish and serve immediately with lime wedges for squeezing over. These pair well with steamed rice or as a side to grilled meats or tofu.