That’s right. Those are brussel sprouts. Every child’s worst enemy. And this dish is a way to enjoy them the way they were meant to be– fresh, healthy, and delicious. Brussel sprouts are one of my Dad’s favorite foods. I never understood that as a kid. It’s not that I despised the flavor, but I was always a little annoyed by their shape. Think about it: while they’re beautiful to look at, they’re not fun to chew.
Several years ago, my ambivilence changed. I discovered that when shredded, brussel sprouts become so much more palatable. They still taste fresh and amazing, but it doesn’t feel like you’re chomping on a whole head of cabbage. Since they’re not so densely packed, they take on the lightness and versatility of a good salad. And that means you no longer have to eat solitary sprouts, but can add amazing ingredients to make them even better.
Which brings me to this Thai-Style Brussel Sprouts dish. Honestly, I’ve eaten this at least five times in the last couple weeks. It’s really not much of a recipe, but more a ‘suggestion of flavors.’ It hadn’t crossed my mind to mix Thai flavors with brussel sprouts, but the minute I read about it, it made sense. And what a heavenly match it is! The phrase ‘explosion of flavors’ is over-used, but that’s really what you get here. There’s the salty tang from the fish sauce, the citrus from the lime, the creamy crunch from the peanuts, and that slow burning heat from the Sriracha. And they all coat those beautiful, fresh, brussel sprouts.
The Recipe: Thai-Style Brussel Sprouts
(Makes about 4 servings)
2 tablespoons olive oil
1 pound of brussel sprouts, shredded
2-3 teaspoons fish sauce, add more to taste
1/4 cup chopped cilantro
1/2 cup chopped peanuts
Sriracha chili sauce, to taste
In a large skillet heat the olive oil on medium-high heat. Add the shredded brussel sprouts. Sauté until they begin to soften and brown just a bit, about 4-5 minutes, stirring frequently. Remove from heat. Stir in the fish sauce. Mix in the cilantro. Squeeze some lime juice over everything. Adjust seasonings if necessary. Top with chopped peanuts and a few drops of the Sriracha chili sauce. Enjoy! And remember to share.
Source: Adapted from The Kitchn
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