# Thai Chili Brussels Sprouts

A delightful side dish inspired by Steve & Cookies, these Thai Chili Brussels Sprouts are roasted to perfection and then tossed in a flavorful sweet, sour, and spicy sauce.

- Total time: 30 min
- Cuisine: Thai
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- cutting board
- knife
- baking sheet
- tongs
- wok
- spatula
- zester
- lime 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.

## Source

- Original video: https://www.tiktok.com/@cookingwithshereen/video/7173361591277194539?lang=en
- Recipe page: https://www.cliprecipe.com/recipe/f2b6b838-b299-47f7-a663-c3826134fbb7
- Extracted: 2025-08-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt