Crispy Thai Brussel Sprouts

5 from 3 votes

These crispy thai brussel sprouts are a mouthwatering side dish with Asian flavors of soy sauce, coconut sugar, spicy peppers, fresh mint, and citrusy lime juice.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Asian

Servings:

Calories: 160kcal

Author: Allie Petersen

Ingredients

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

Instructions

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.

Notes

SUBSTITUTIONS

- 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

Store for up to 3 days in the fridge.

Nutrition