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Brussels Sprouts with Spicy Dressing

Elevate your side dish with roasted Brussels sprouts tossed in a vibrant and spicy dressing made with garlic, fish sauce, lime, and cilantro.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 3 cloves garlic Fresh is best; use good-quality garlic for maximum flavor.
  • 1-2 pieces Thai chilies Chop finely if you prefer a milder heat.
  • 6-8 sprigs cilantro Separate leaves and stems; it all adds flavor.
  • 1.5 Tbsp palm sugar For a touch of sweetness—you can also use brown sugar as a substitute.
  • 1.5 Tbsp fish sauce Use a quality fish sauce for authentic taste.
  • 2 Tbsp lime juice Freshly squeezed gives the best brightness.
  • 1 small head shallots Julienned; adds a hint of sweetness.
For the Brussels Sprouts
  • 1 lb Brussels sprouts Choose small to medium sizes; cut them in half for even cooking.
  • 1/4 cup roasted peanuts or cashews Roughly chopped, for added crunch.
  • Vegetable oil for frying Opt for something neutral like canola or grapeseed oil.

Method
 

Make the Dressing
  1. Using a mortar and pestle, pound together the garlic, Thai chilies, and chopped cilantro stems into a paste.
  2. Add the palm sugar and continue to pound until it melts into the mixture.
  3. Mix in the fish sauce and lime juice, and stir well.
  4. Fold in the julienned shallots, letting the dressing sit until you are ready to use it.
  5. You can make this dressing ahead and refrigerate it for up to a day—just be sure to bring it to room temperature before serving.
Cooking Brussels Sprouts
  1. Stove-Top: In a large skillet, pour enough vegetable oil to coat the bottom of the pan and heat over medium-high heat.
  2. Toss in the Brussels sprouts sprinkled with a pinch of salt, and flip them with the flat side down to caramelize.
  3. For tender sprouts, reduce heat, cover the pan, and cook for about 5-7 minutes.
  4. Check doneness with a fork—when they are fork-tender, transfer them to a mixing bowl.
  5. Oven: Preheat your oven to 450°F (230°C). Toss the halved Brussels sprouts in oil and a pinch of salt, laying them flat on a parchment-lined baking sheet.
  6. Roast for about 15 minutes, turning halfway through, until they are golden brown and tender.
Assembly
  1. In a large bowl, combine the cooked Brussels sprouts with the spicy dressing and toss in the cilantro leaves.
  2. Serve on a plate (not a deep bowl to avoid dressing pooling) and garnish with extra cilantro leaves and the chopped roasted peanuts.
  3. Enjoy the fragrant, zesty goodness!

Notes

Choose fresh Brussels sprouts and make the dressing ahead of time for convenience. Store leftovers in the fridge for up to 3 days.