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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pan seared brussels sprouts with peanuts

Asian Brussels Sprouts

Posted by: Ari Laing

These crispy Asian Brussels Sprouts are pan seared, then coated in a marinade of soy sauce, rice vinegar, and sesame oil. Add fresh cilantro, scallions, chopped peanuts, and Thai chilies for heat! Naturally vegan and easily adaptable to be gluten-free with tamari. A fun, exciting, sweet and spicy side dish!

recipe +-

Posted by: Ari Laing
Pan seared brussels sprouts with peanuts
Print Recipe
5 from 1 vote

Asian Brussels Sprouts

These crispy Asian Brussels Sprouts are pan seared, then coated in a marinade of soy sauce, rice vinegar, and sesame oil. Add fresh cilantro, scallions, chopped peanuts, and Thai chilies for heat! Naturally vegan and easily adaptable to be gGV with tamari. A fun, exciting, sweet and spicy side dish!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, Asian
Keyword: asian marinade, pan seared brussels sprouts, thai inspired
Servings: 4 servings
Calories: 225kcal
Author: Ari Laing

Equipment

  • 2-cup measuring cup
  • Large skillet

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!

Nutrition

Sodium: 889mg | Calcium: 79mg | Vitamin C: 110mg | Vitamin A: 941IU | Sugar: 6g | Fiber: 6g | Potassium: 600mg | Calories: 225kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 8g | Saturated Fat: 2g | Fat: 15g | Protein: 8g | Carbohydrates: 19g | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!