These Thai-inspired Asian Brussels Sprouts are a spicy, tangy side dish that is completely irresistible!
The brussels sprouts cook over high heat in a skillet, then get tossed with a marinade of soy sauce, sesame oil, rice vinegar, fish sauce, garlic, and ginger. The garnishes are what take this from an ordinary dish to something extraordinary!
Top with chopped peanuts, lots of cilantro and scallions, and 1 or 2 thinly sliced Thai chili peppers. Trust us, a little goes a long way, these are seriously spicy! If you like a sweet and savory combination, give the Asian brussels sprouts a drizzle of honey or maple syrup just before serving.
Naturally vegan, easily adaptable to be gluten-free, and perfect served alongside other Asian-inspired dishes. They’re totally and completely delicious!!
Ingredients For Asian Brussels Sprouts
- Brussels sprouts: Clean and trim the brussels sprouts, then halve. They’ll cook quicker than if you try to pan sear them whole.
- Grapeseed oil: Or other light, neutral oil such as canola oil or vegetable oil. These have a higher smoke point than olive oil, so work better when sautéing over high heat.
- Sesame oil: For a toasty, nutty flavor
- Soy sauce: Adds umami and a bit of salt. The main component of the Asian-inspired marinade.
- Rice vinegar: Seasoned or unseasoned works!
- Fish sauce: Adds additional umami flavor
- Ginger paste: Also not necessary, but if you already have it on hand in your fridge, add a teaspoon or so of ginger paste. It helps to round out the flavor!
- Garlic: Two cloves garlic goes a long way!
- Fresh limes: Juice two limes to add acidity and brightness.
- Sugar, optional: Sugar can help balance out the funk from fish sauce, so if you are sensitive to that flavor profile, add 1-2 teaspoons of sugar to the sauce!
- Garnishes: chopped peanuts, fresh cilantro, green onion (scallions), and thinly sliced Thai chilies (birds eye chili)
You’ll also need a 2-cup measuring cup to mix the marinade (or a mixing bowl) and a large skillet.
How To Pan Sear Brussels Sprouts
- Preheat the skillet! You definitely want the skillet preheated over high heat before you add the halved brussels sprouts. Pour in a few tablespoons of a light, neutral oil, such as grapeseed. When very hot, add the sprouts to the pan and cook for 3-5 minutes undisturbed.
- Make the marinade. In a large measuring cup, combine soy sauce, fish sauce, rice vinegar, lime juice, ginger paste (if using), garlic, and sugar (if using), then whisk well.
- Toss to coat. Check brussels sprouts for doneness. If you’d like them to cook further, lower the heat to medium high heat, stir well, then cook an additional 3-5 minutes. Cook time varies based on the size and thickness of the brussels sprouts. When ready, pour in the marinade. Allow the sauce to thicken and reduce for 1-2 minutes, tossing the sprouts to evenly coat.
- Garnish, then serve. Transfer to a large bowl or serving platter, then top with crushed peanuts, thinly sliced scallions, fresh cilantro, and Thai chili. Serve immediately with additional lime wedges on the side.
Tips And Variations
- To make sweet and savory: Add a drizzle of honey or maple syrup before serving! Sesame seeds at the end will give the Asian brussel sprouts an additional nutty flavor!
- Can’t find Thai chilies? Yes, these are sometimes hard to source. You can get a bit of spice from adding 2 teaspoons of Sriracha to the marinade, and many people already have that on hand. Alternatively, you can add 1 tsp red pepper flakes, but it’s a different kind of heat. Or!! Drizzle with Chinese chili oil!
- Substitute tamari in place of soy sauce to make a gluten-free sauce.
- Can I use frozen brussels sprouts? We don’t recommend it. Frozen vegetables tend to hold a lot of water, and they won’t crisp up the same. Use fresh brussels sprouts!
Can I Roast The Brussels Sprouts Instead?
Sure! We love that this is a one pan meal made on the stove top, but we absolutely adore crispy roasted Brussels sprouts, too.
Roast on a rimmed baking sheet in a preheated oven until crispy, then toss in a large bowl with the Asian marinade per the instructions below. Taste and adjust seasoning as needed (add a sprinkle of Kosher salt if wanted). Serve with the same garnishes, and hopefully a few lime wedges on the side! Lemon will work on a pinch, too! Just needs a little acid to round out the flavors!
Truly doesn’t matter how you cook the sprouts, as long as they are cooked to your liking. It’s all about that Asian-inspired sauce and the way the crispy brussels soak it up.
Are Brussels Sprouts Healthy?
Brussels sprouts are one of our all time favorite veggies to cook and enjoy at home. Not only do they taste great, but they’re packed with nutrients, low in calories, and so good for you. This recipe is just a fun excuse to get more fiber and vitamins into your diet! A win-win!
Full of flavor, and easily adaptable to all kinds of garnishes. You could make a different version of these every single week and not get bored of them.
If you make these Asian Brussels Sprouts, please let us know by leaving a review and rating below!
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More Asian-Inspired Recipes To Try!
- Blistered shishito peppers
- Spicy ramen noodles recipe
- Ahi tuna poke bowls
- Thai turkey meatballs
- Cast iron sesame ribeye
- Chili bourbon glazed salmon
Asian Brussels Sprouts Recipe
Equipment
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 Tbsp grapeseed oil or other light, neutral oil, such as canola or vegetable oil
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce reduced-sodium (use Tamari if gluten-free)
- 1 Tbsp fish sauce
- 1 tsp rice vinegar seasoned or unseasoned is fine
- 2 medium limes juiced, plus more for serving
- 1-2 Thai chili peppers also called Birds Eye chili, very thinly sliced
- 2 tsp ginger paste optional
- 2 large garlic cloves finely chopped
- 2 tsp granulated sugar optional
- 2 scallions thinly sliced
- Fresh cilantro for serving
- ¼ cup peanuts chopped, for serving
Instructions
- Preheat the skillet. Pour 2 Tbsp grapeseed oil and 1 Tbsp sesame oil into a large skillet over high heat. When very hot, add the halved sprouts to the pan and cook for 3-5 minutes undisturbed. While not necessary, I try to get most of the sprouts cut side down in the pan.
- Make the marinade. While the sprouts cook, make the marinade. In a large measuring cup, combine 2 Tbsp soy sauce, 1 Tbsp fish sauce, 1 tsp rice vinegar, the juice of 2 limes, 2 tsp ginger paste (if using), 2 cloves chopped garlic, and 2 tsp sugar (if using), then whisk well.
- Toss to coat. Check brussels sprouts for doneness. If you'd like them to cook further, lower the heat to medium high heat, stir well, then cook an additional 3-5 minutes. Cook time varies based on the size and thickness of the brussels sprouts. When ready, pour in the marinade. Allow the sauce to thicken and reduce for 1-2 minutes, tossing the sprouts to evenly coat.
- Garnish, then serve. Transfer to a large bowl or serving platter, then top with crushed peanuts, thinly sliced scallions, fresh cilantro, and thinly sliced Thai chili. Serve immediately with additional lime wedges on the side.
Notes
- To make sweet and savory: Add a drizzle of honey or maple syrup before serving!
- Can’t find Thai chilies? Yes, these are sometimes hard to source. Add 2 teaspoons of Sriracha to the marinade. It’s different kind of heat, but will still provide a little spice.
- Substitute tamari in place of soy sauce to make GF.
- Can I use frozen brussels sprouts? We don’t recommend it. Frozen vegetables tend to hold a lot of water, and they won’t crisp up the same. Use fresh brussels sprouts!
Woooooo! Just tried this recipe for the first time on my oldest daughter’s insistence, and we all decided it’s a keeper. She will eat anything in the Asian flavor profile — often begging me for permission to drink Asian sauces by themselves. The only thing I might change for the future is to roast the Brussels first instead of choosing to make them in the pan. I found it took too long to get them to our desired doneness (of course, it is entirely possible this is related to the pan I was using and my electric glass cooktop). Thanks again for a wonderful recipe!
Totally get that it’s more hands off when roasting, so def try that next time. I’m with your daughter, the more Asian-inspired dishes the BETTER. xo, Ari