Crispy Brussels Sprouts Recipe
Thai Chili, Young Coconut, Basil, Mint
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Ingredients
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Vegetables
Sauce
Herbs
Other
Method
Preparation
- 1
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
- 2
Make the Sauce
In a blender, combine the Thai chili paste, young coconut meat, and coconut milk. Blend until smooth and set aside.
- 3
Prepare Herbs
Rinse the basil and mint leaves under cold water, then pat them dry with a paper towel. Set aside.
Cooking
- 4
Roasting Brussels Sprouts
Preheat the oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- 5
Bake
Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.
- 6
Combine and Serve
Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the prepared sauce over them. Add the fresh basil and mint leaves, tossing gently to combine. Serve immediately.