This post was updated on 1/4/2022 to include updated photos and an optional sriracha aioli.
A few months before COVID shut everything down, Mollie and I went on a date to Coopers Hawk Winery and ordered their Crispy Thai Brussels Sprouts as an appetizer. We immediately fell in love. On our short drive home, Mollie turned to me and goes, "We have to recreate those brussels sprouts!" I grew up not really liking brussels sprouts, but I'd only had them boiled, and they were always mushy and flavorless. After college I was introduced to roasted brussel sprouts and fell in love! They're delicious when cooked right, and have so much flavor. I also love that they're super filling, but low in calories--one cup comes in at only 38 calories, which is great if you're trying to watch what you're eating like me.
Ingredients in these Thai brussels sprouts.
- Brussels Sprouts. We buy ours whole at our local grocery store, cut off the ends, and then quarter them. To save time, you can also buy a bag of pre-cut brussels sprouts from the store.
- Sriracha. We are big fans of Trader Joe's Sriracha--it has a great flavor and you really can't go wrong with it! If you don't live near a TJ's you can also pick it up at any local grocery store. Here's a link to Huy Fong Sriracha Hot Chili Sauce that you can buy at any Walmart.
- Thai Sweet Chili Sauce. The Thai sweet chili sauce is what really brings this dish together. We also get this at Trader Joe's but you can find it at any local grocery store including Target or Walmart.
- Lime. We like to squeeze fresh limes for better flavor. If you don't have access to fresh limes, citrus concentrate also works.
- Mint Leaves. We like to use the mint that we grow in our herb garden. You can also buy it at your local grocery store.
- Cashews. We use unsalted roasted cashews, but whatever you have on hand will work.
- Fish sauce. Don't be intimidated by this ingredient--it adds great flavor. It's usually in the same aisle as soy sauce.
- Pantry ingredients/spices: mayonnaise, soy sauce, crushed red pepper flakes, chili powder, salt, black pepper, and oil.
Here's how you make them.
Preheat your oven to 400 degrees.
First, arrange quartered brussels sprouts on a sheet pan. Add oil, fish sauce, crushed red pepper, cumin, chili powder, salt, and black pepper, and mix to coat evenly. We find that it's easiest to use your hands, but if that's not your thing, you can use a spoon.
Next, place the brussels sprouts into the oven, and cook them for 20-25 minutes. We take them out of the oven every 5-10 minutes (or when we think about it) to toss them around with a spoon so that they cook evenly and don't burn on one side.
While the brussels sprouts are cooking, add the sweet chili sauce, sriracha, lime juice, salt, and pepper to medium mixing bowl and stir to combine. When the brussels sprouts are crispy, take them out of the oven and add them to the mixing bowl with the sauce.
Place the brussels sprouts back on the pan and put into the oven for another 5-10 minutes, or until they reach your desired crispiness (skip this step if you prefer them softer).
While the sprouts finish cooking, combine the aioli ingredients and mix until smooth. Once the brussels sprouts are done, transfer them to a serving dish and top with the chopped cashews and mint leaves. Drizzle with the aioli. Serve with quartered limes on the side.
If you like this recipe, you should also try:
- Air Fryer Coconut Shrimp (Paleo and Whole30)
- Chicken and Broccoli Stir-Fry (One-Pan and Paleo)
- Asian Turkey Meatballs with Spicy Cilantro Aioli (Whole30 and Paleo)
Quick Sweet and Spicy Crispy Thai Brussels Sprouts
These Thai brussels sprouts are spicy, sweet, crispy and delicious! Serve as a side or as an appetizer to spruce up your dinner!
4
servings10
minutes17
minutes200
kcalPrevent your screen from going dark!
Ingredients
- For the brussels sprouts:
1 lb 1 brussels sprouts, ends cut off and quartered
2 tablespoons 2 oil
1 teaspoon 1 fish sauce
¼ teaspoon ¼ crushed red pepper flakes
¼ teaspoon ¼ cumin
⅛ teaspoon ⅛ chili powder
¼ teaspoon ¼ salt
¼ teaspoon ¼ black pepper
1 tablespoon 1 Thai sweet chili sauce
2 teaspoons 2 sriracha
Juice of Juice of ½ lime
¼ cup ¼ chopped cashews
5-6 5-6 mint leaves, chopped
- For the sriracha aioli:
½ cup ½ mayonnaise
2 tablespoons 2 sriracha
Juice of Juice of ½ lime
½ teaspoon ½ soy sauce
Pinch of Pinch of salt and black pepper
Directions
- Preheat the oven to 400 degrees.
- Arrange the quartered brussels sprouts on a sheet pan. Add oil, fish sauce, crushed red pepper flakes, cumin, chili powder, salt, and black pepper, and mix to coat evenly.
- Place the pan into the oven and cook for 20-25 minutes, taking it out every 5-10 minutes to turn the sprouts (this prevents burning and gives them an even cook).
- While the brussels sprouts are cooking, add the sweet chili sauce, sriracha, lime juice, salt, and pepper to medium mixing bowl and stir to combine.
- When the brussels sprouts are crispy, take them out of the oven and add them to the mixing bowl with the sauce.
- Place the brussels sprouts back on the pan and put into the oven for another 5-10 minutes, or until they reach your desired crispiness (skip this step if you prefer them softer).
- While the sprouts finish cooking, combine the aioli ingredients and mix until smooth.
- Once the brussels sprouts are done, transfer them to a serving dish and top with the chopped cashews and mint leaves. Drizzle with the aioli. Serve with quartered limes on the side.
- Enjoy!
