Crispy Brussels sprouts tossed in an authentic Thai chili fish sauce for a side dish you won’t forget!
Have you ever had a meal out at a restaurant that was so delicious you just had to recreate at home?
Last month, I went to the Cape for vacay not to find the best chowdah or lobstah, but the best Brussels sprouts. That’s right. Brussels are the new seafood, apparently.
They were perfectly crispy and tossed in a delicious, authentic Thai fish sauce. My family and I devoured these babies – they were that good! When I was talking to Steve about them a couple weeks later, trying to justify my obsession with them, he admitted he never tried them. Shocked, I demanded “what do you mean you didn’t try them? why didn’t you try them?!?!” He responded, “because your family ate them all before I had a chance to.” Oh. My bad.
To be fair to Steve (and mostly to satisfy my craving for crispy deliciousness), I decided to recreate this dish at home and share the recipe with all of you!
I was just asked this weekend by Holly at GrassRoots Nutrition what my top 5 favorite vegetables are and Brussels sprouts came out at the top of the list (next to kale, of course). I love preparing Brussels different ways – roasting, shredded in a salad, fried, you name it. They’re an excellent source of vitamin C and contain cancer-preventing glucosinolates found in cruciferous vegetables.
And I feel so sorry for Brussels because they get hated on a lot. But I think the only reason there are Brussels haters out there is because they’re not being prepared right. If you try this recipe and still hate them, then I’ll take it back. Until then, I’m sticking to my word.
Crispy Brussels sprouts tossed in an authentic Thai chili fish sauce for a side dish you won't forget!
- 1 lb Brussels sprouts, quartered or halved depending on the size
- Canola oil
- Sea Salt
- 1-2 thai chili peppers, sliced
- 1/2 clove garlic, sliced
- 1 tbsp sugar
- 2 1/4 tsp lime juice
- 2 1/2 tbsp fish sauce
- 1/3 cup water
- In a mortar and pestle, pound garlic and thai chili peppers until create a fine paste. Add fish sauce, water, lime juice, and sugar and stir to combine, until sugar is dissolved.
- In a dutch oven, heat about 2 inches of oil over medium heat. Heat until it's hot enough that a Brussels sprout leaf will start sizzling and crisp up as soon as its submerged in the oil.
- Cook Brussels sprouts in batches, adding about 1/4 of the Brussels sprouts at a time. Be careful of hot oil sputtering and try to use a screen for protection of your face, if possible.
- Remove brussels sprouts after about two minutes or until golden brown. Transfer the to a paper towel to absorb any excess oil. Season with salt to taste.
- While still hot, drizzle the thai fish sauce over the sprouts to lightly coat. Be careful not to add too much sauce to avoid them getting soggy. Serve immediately while hot.
In case ya’ll were wondering, Steve now understands my Brussels infatuation and made up for any lack of devouring that night on the Cape.
Are you a Brussels hater or a lover? What’s your favorite way to prepare ’em?
Need ideas? Check out these recipes to fuel your inner Brussels infatuation: