Thai Chili Brussels Sprouts

30m
Serves 1
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Directions

  1. 1Remove the Brussels sprouts from the stalk and halve them.
  2. 2Place the halved Brussels sprouts on a baking sheet.
  3. 3Drizzle neutral oil generously over the Brussels sprouts.
  4. 4Toss the Brussels sprouts to coat them evenly with oil.
  5. 5Sprinkle kosher salt over the Brussels sprouts.
  6. 6Sprinkle pepper over the Brussels sprouts.
  7. 7Spread the Brussels sprouts apart on the baking sheet to ensure even roasting.
  8. 8Roast the Brussels sprouts in the oven at 425°F for 25 to 30 minutes.
  9. 9Mince three garlic cloves.
  10. 10Peel the ginger using a spoon.
  11. 11Mince the peeled ginger.
  12. 12Split the Thai bird's eye chilis to release heat without overpowering the dish.
  13. 13Heat a wok over medium heat and add neutral oil.
  14. 14Add minced garlic, minced ginger, and split chilis to the hot oil in the wok.
  15. 15Sauté the aromatics for about 30 seconds.
  16. 16Add 2 tablespoons of soy sauce to the wok.
  17. 17Add 2 tablespoons of mirin to the wok.
  18. 18Add a splash of fish sauce to the wok.
  19. 19Zest the lime into the wok.
  20. 20Squeeze half of the lime to add juice to the wok.
  21. 21Prepare a cornstarch slurry with 1 teaspoon of cornstarch and a couple of tablespoons of water.
  22. 22Add the cornstarch slurry to the wok.
  23. 23Stir the sauce until it thickens.
  24. 24Cut the heat of the wok.
  25. 25If needed, add a couple of tablespoons of water to thin the sauce.
  26. 26Remove the roasted Brussels sprouts from the oven.
  27. 27Add the roasted Brussels sprouts to the wok with the sauce.
  28. 28Toss the Brussels sprouts with the sauce until they are well coated.
  29. 29Transfer the Thai chili Brussels sprouts to a serving plate.
  30. 30Garnish with fresh cilantro.
  31. 31Garnish with fresh mint leaves.

Ingredients

  • Brussels Sprouts
  • Neutral oil
  • Kosher salt
  • Pepper
  • 3 Garlic cloves
  • Ginger
  • Thai bird's eye chilis
  • 2 tablespoons Soy sauce
  • 2 tablespoons Mirin
  • splash Fish sauce
  • Lime zest
  • 0.5 half Lime juice
  • 1 teaspoon Cornstarch
  • Cilantro
  • Mint

Equipment

cutting boardknifebaking sheettongswokspatulazesterlime squeezer

Tips

  • Always choose smaller Brussels sprouts, as they will be sweeter, tastier, and less cabbage-like.
  • When using lime juice, use the zest too.

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