These thai brussel sprouts are crispy and flavorful with a salty and sweet sauce, crunchy peanuts, refreshing mint, and a hint of spice from red jalopeños. There's an easy side dish to make over the stove in just 15 minutes!
Remember that joke as a kid that brussel sprouts were gross? It's funny how our taste changes over time (and cooking skills!) No more mushy, stinky brussel sprouts! These thai brussel sprouts are crispy and flavorful and wayyy better than those steamed ones you had as a kid. I'll teach you how to make your brussels actually crispy and tasty!
If you love these delicious sprouts you need to try out these Candied Brussel Sprouts that are crispy and caramelized!
- Brussel sprouts: fresh (not frozen) ~ 1lb
- Soy sauce: Can substitute for tamari if gluten-free. A lot of thai dishes have fish sauce or oyster sauce but we won't be using that because this dish is vegan!
- Coconut sugar: Creates a mellow "caramel" flavor to our brussels
- Red Jalopeño: Slightly spicier than a green jalopeño and gives our dish more color! Find it by the other jalopeños and peppers at your grocery store. For a super spicy dish use thai chiles. For less spice use sliced red pepper.
- Fresh mint: This is a great refreshing ingredient to this dish!
- Crushed peanuts: Salted, crunchy peanuts are a great contract to brussels.
- Fresh lime: Finish off your dish with a squeeze of half a lime for some citrus
How to Make Thai Brussel Sprouts
- Start by cutting off the stems of your brussel sprouts and cutting them in half. Save the extra stray leaves. Cut up your red jalopeño into some slices (¼ inch thick). Make sure to remove scenes and the white part if you want minimal spice.
2. Mix up your sauce of soy sauce, coconut sugar, and minced garlic in a small bowl.
3. Heat a large saucepan over MED-HIGH heat with some olive oil. Once oil is hot add in your brussel sprouts FACE down in a single layer. Cook for 3 minutes.
4. Lower heat to MEDIUM, add in 1 tablespoon over water and stir. Cover and steam brussels for 1 minute. Then add in sauce and red jalopeño slices and cook on MED-HIGH for 4-5 minutes until sauce is absorbed and mixture is golden brown and crisp.
5. Serve with lime wedges, crushed peanuts, and fresh mint.
- Large frying pan or cast iron skillet
- Large bowl
- Small bowl
You can enjoy these thai brussel sprouts in many different ways by just changing up a few ingredients.
- Olive oil: You can use another type of vegetable oil such as grapeseed or avocado oil. I would not recommend coconut oil due to its sweeter flavor.
- Red jalopeño: For less spice, use a sliced red pepper. For more spice either keep the seeds and white part included OR try thai chiles (they are REALLY spicy!)
- Soy sauce: Use tamari or coconut aminos for a gluten-free option
- Coconut sugar: Use brown sugar or maple syrup
- Peanuts: Try crushed pistachios or almonds
- Mint: Try out fresh cilantro
- Black pepper or white pepper: Black pepper has a more pungent, hot flavor while white pepper is less hot and more subdued.
- Chile powder: Add in ½ teaspoon of chile powder for some extra heat.
What to serve with brussel sprouts:
This is one of my favorite recipes to make as a side for pasta, burgers, wraps, stir fry and more. They are also delicious on top of a salad! Serve this on your holiday table at Thanksgiving, Christmas, Easter, and more!
Try it out with these recipes:
- Store thai brussel sprouts in the fridge in a container for up to 3 days. Reheat over the stove for 5 minutes or in the oven (400F for ~ 7-8 min).
- Make sure to follow the heating instructions. To get crispy brussel sprouts we need MED-HIGH heat.
- This dish is best eaten right after you make it.
- Don't throw away the brussel sprout leaves! They are a crispy and delicious addition.
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Crispy Thai Brussel Sprouts
- 1 lb brussel sprouts halved
- 1-2 tablespoon olive oil
- 2 tablespoon soy sauce substitute with tamari for gluten-free
- 3 cloves garlic minced
- 1.5 tablespoon coconut sugar
- 1 red jalapeño pepper sliced into thin pieces (don't include seeds or center)*
- ½ lime juiced
- 2-3 sprigs of mint
- ¼ cup roasted peanuts roughly chopped
- Start by cutting your brussel sprouts in half. Save the extra stray leaves. Cut up your red jalopeño into thin slices (¼ inch thick). Make sure to remove seeds and the white part if you want less spice in your dish.
- Mix up your sauce of soy sauce, coconut sugar, and minced garlic in a small bowl.
- Heat a large saucepan over MED-HIGH heat with some olive oil. Once oil is hot add in your brussel sprouts FACE down and evenly spaced. Cook for 3 minutes until they start to get crispy on the bottom.
- Lower heat to MEDIUM and add in 1 tablespoon over water. Stir your brussel sprouts. Cover and steam brussels for 1 minute.
- Add in sauce, red jalopeño slices, and brussel sprout leaves and turn heat up for for 4-5 minutes until sauce is absorbed and mixture is browned and crisp.
- Serve with a squeeze of lime on top, crushed peanuts, and fresh mint leaves.
- Red jalopeño: For less spice, use a sliced red pepper. For more spice either keep the seeds and white part included OR try a thai chile (they are REALLY spicy!)
- Soy sauce: Use tamari for a gluten-free option
- Coconut sugar: Use brown sugar
- Peanuts: Try crushed pistachios or almonds
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