Thai-Inspired Brussels Sprouts with Peanuts & Chili
These Asian-inspired Brussels sprouts deliver serious texture and flavor. Pan-seared until crisp, then tossed in a soy-sesame glaze and finished with fresh toppings, they make a standout side for weeknight dinners or entertaining. Vegan and easily gluten-free.
Servings: 4 servings
Calories: 225kcal
Equipment
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 Tbsp neutral 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
- ¼ cup peanuts, chopped
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
- Sweet & savory: Drizzle with honey or maple syrup before serving.
- Thai chili swap: If unavailable, add 2 tsp Sriracha to the marinade.
- Gluten-free: Substitute tamari for soy sauce.
- Brussels sprouts: Use fresh, not frozen—frozen sprouts won’t crisp properly.
Nutrition
Calories: 225kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 889mg | Potassium: 600mg | Fiber: 6g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 110mg | Calcium: 79mg | Iron: 3mg
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