Cut brussel sprouts in half.
Cook face down.
Use a glaze to get them carmalized.
Pan-fry on high heat.
Add the brussel sprouts leaves at the end of cooking (they get really crispy too!)
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!
brussel sprouts olive oil soy sauce garlic
coconut sugar peanuts lime mint
01
Chop brussel sprouts
Cut off stems and in halves. Save leaves.
02
Mix the sauce
Mix up soy sauce, coconut sugar, and garlic.
04
Add in red jalopeño slices.
Cook them on high to get them nice and crispy.
05
Serve with crushed peanuts, lime wedges, and fresh mint.