Crispy Brussels sprouts tossed in an authentic flavor-packed Thai sauce for an appetizer or side dish you won’t forget! 

crispy Thai brussels sprouts with red peppersHave you ever had a meal out at a restaurant that was so delicious you just had to recreate at home? 

A few years back, 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.

brussels sprouts, chili peppers, onions and limes

To be fair to Steve (and mostly to satisfy my craving for this crispy deliciousness), I decided to recreate this dish at home and share the recipe with all of you!crispy Thai brussels sproutsI was just talking to my intern April about how Brussels sprouts are experiencing a resurgence. It’s true though – long gone are the days of scoffing at boiled Brussels. Today, Brussels are seen on every restaurant menu and are prepared so many different ways – roasted, fried, shredded in a salad, you name it. And it’s awesome they’re popping up everywhere because not only are they delicious, they also happen to be an excellent source of vitamin C and contain cancer-preventing glucosinolates (found in all cruciferous vegetables).crispy Thai brussels sprouts with red peppers

You will love this recipe if you like foods that are:

  • crispy AF
  • packed with umami flavor (lookin’ at you fish sauce)
  • Asian fusion-inspired
  • packed with nutrients
  • an easy appetizer or side dish

bowl of crispy Thai brussels sprouts

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Crispy Thai Brussels Sprouts

1 Star2 Stars3 Stars4 Stars5 Stars (25 votes, average: 3.52 out of 5)

  • Total Time: 15 minutes
  • Yield: Serves 2-4 1x


Crispy Brussels sprouts tossed in an authentic Thai chili fish sauce for a side dish you won’t forget!



For the Thai Sauce:

  • 1 teaspoon minced Thai chili pepper (about 1 small pepper)*
  • 1 clove garlic, minced or grated
  • 1/4 cup lime juice (about 2 limes)
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon water

For the Brussels Sprouts:

  • 1 lb Brussels sprouts, quartered or halved depending on the size
  • Canola oil, about 2 cups
  • Salt, to taste


For the Thai Fish Sauce:

  1. In a mortar and pestle, pound garlic and pepper to a fine paste. Transfer paste to small bowl.
  2. Add lime juice, sugar, fish sauce, rice vinegar, and water, and whisk to combine, until sugar is dissolved.
  3. Spoon over hot Brussels sprouts.

For the Brussels Sprouts:

  1. In a dutch oven, heat about 2 inches of oil over medium heat. Bring oil to temperature of 360 degrees F, or until it’s hot enough that a Brussels sprout leaf will start sizzling and crisp up as soon as it’s submerged.
  2. 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.
  3. Remove Brussels sprouts once golden brown, about two minutes. Transfer to a paper towel lined plate to absorb any excess oil. Season with salt, to taste.
  4. While still hot, drizzle a few spoonfuls of the Thai sauce over the sprouts and toss to lightly coat. Be careful not to add too much sauce to avoid them getting soggy. Serve immediately while hot.


  • If Thai chili peppers are unavailable, substitute with serrano peppers
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Vegetable
  • Method: Frying
  • Cuisine: Thai

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 them? Tell me in the comments!

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published in September 2014.

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If you would like to read more about intuitive eating, check out my articles below!

Butternut Squash and Brussels Sprouts Naan Pizza

Brussels Sprout and Walnut Pizza with Whole Wheat Flax Crust

Brussels Sprouts with Pomegranate Seeds

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  1. Sherry

    Hey thanks for this amazing recipe. I tried this in the air fryer and it came out just like our fav appetizer at Thai takeout. 🙂 The sauce is delicious. 🙂 it’s perfect with pad Thai. I will be recommending this recipe to friends!!! Thank you!!

  2. Emily

    Is there a sugar free version? Or a good substitute for the sugar?

  3. Wow! Such a tasty way of cooking brussel sprouts. I’d never thought of cooking them like this before but they sound amazing!

  4. Oh my gosh I love these photos and how crispy you got the brussels sprouts. I literally just bought fish sauce to make a very similar dish. The best!

  5. Shawn Z.

    What is the spice level of these bad boys…?! I have such a low threshold for heat.

    • You can alter the spice level and bring down the heat by reducing the amount of thai chiles used. I’d say they’re medium heat (although it’s been a while now since I’ve had them!)

  6. Mona

    Tried to replicate Canteen brussels sprouts tonight – came out really good (roasted with olive oil, kosher salt, pepper, fish sauce, and red pepper flakes) – but I can’t wait to try your version!

  7. I was just scrolling through Pinterest, and saw a photo for these. It stopped me in my tracks because the pic reminded me of the MOST delicious brussel sprouts I’d had at a place in Provincetown. The thai sprouts at Canteen were so good, I’d considered writing in to Bon Apetit for their restaurant recipe request column. Looks like I don’t have to now. So funny. And so excited to try these.

  8. I was a sprouts hater for years until I finally had them roasted and then I “got it”. I dig all things Thai so digging this recipe 🙂

  9. Sue whaken

    Looks wonderful but is there a non-fried way to do this? Would the sauce lend itself to other cooking methods? I’m a reforming sprout hater, moving away from all things fried, but looking for exciting flavours, like this. Thanks!

    • Of course, Sue! You could absolutely roast these in the oven (400 degrees for about 35 minutes or so) until extra crispy. The sauce would work just fine with roasted B. sprouts. Let me know how it turns out!

  10. This looks absolutely delicious. Just in time for my weekend!

  11. I love the taste of brussels sprouts.. glad i’m not the only one! I’m always looking for new ways to jazz the flavours up so this recipe is perfect for me..I definitely will be recreating the recipe, thanks for sharing it!

  12. Sexy brussel sprouts! Love! They are one of my favorite vegetables as well!

  13. I love B.Sprouts! This looks like a fabulous way to make them 😀

  14. YES! I am totally digging the Thai spices in these brussels sprouts! I always go the maple syrup route, but I definitely need to try this version, too!

  15. shittttttttt these look gooood

  16. OK. You achieved “sexy Brussels sprouts” with this recipe! Amazing. Loving the photos and this recipe and will definitely try it with my Brussels-sprouts-loving family 🙂

    • Haha well life is pretty much complete now that I’ve achieved #sexybrusselssprouts status. Thanks, Liz! Love that your whole fam is on-board with Brussels!

  17. Brussels sprouts are one of my favorites too. Making this a must try meal!!

  18. Had brussels sprouts last night for dinner… totally one of our favs too. Love how you serve these with chopsticks!

  19. LOVE brussles! But I really only roast them. I’ll have to try these since I love anything Thai

  20. Simply roasted brussels sprouts are my go-to, but this recipe definitely kicks it up a notch! These sprouts are definitely sexy 😉

  21. Brussels sprouts lover! I just like simply roasted them with a little olive oil and salt and pepper, but lately loving them simply shredding in a salad.