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    Home » Recipes » All Recipes » Appetizers » Brussel Sprouts Thai-Style

    Brussel Sprouts Thai-Style

    Published: Dec 21, 2018 · Modified: Jan 4, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    Add a little Thai flavour to your holiday table with this incredible veggie side dish recipe! This is Brussel sprouts like you've never had before. The Brussel sprouts are cooked stove-top (no oven required!) until perfectly al dente, then tossed with a spicy, garlicky, iconic Thai dressing. Guaranteed to brighten up your Christmas dinner table!

    Choosing Brussel Sprouts

    If possible, always choose small/medium Brussel sprouts and avoid really large ones, because the bigger they are, the more bitter they tend to be. Inevitably you're going to get a variety of sizes of sprouts, but if you see a few that are just double the size of other ones, be sure to cut them into quarters so they will cook with everyone else.

    Customizing Doneness: No more mushy sprouts!

    I've provided two different ways of preparing this recipe. If you like brussel sprouts that are still a little firm in the center (which I much prefer), use the stove-top pan-sear method shown in the video. Not to mention it's the quicker method that doesn't require oven real estate! However, it is a little more hands-on than the oven method.

    If you prefer Brussel sprouts that are tender all throughout, roast them in the oven. This takes longer but at least you can set it and let it go. You won't get as dark of a char, and do check the doneness early to avoid over cooking them into mush!

    Tips for Making This Dish in Advance

    For the holiday table, you want to make as much in advance as possible. See my guide for stress-free holiday cooking here for some more tips. Specifically for this dish, you can:

    • Make the dressing a whole day in advance and keep in the fridge.
    • Cook brussel sprouts up to a few hours before serving as they serve well at room temp. However, keep in mind that you shouldn't let cooked food sit out for too long for food safety reasons (max of 4 hours according to official guidelines). So if you expect your dinner to go on for a long time, with food left out on the table, take that time into consideration too.
    • Toss the Brussel sprouts with the dressing up to an hour in advance, but put the peanuts and cilantro leaves on in the last minute. Be sure to re-toss the sprouts before serving, and 1-2 times while it sits, to redistribute the dressing. Again, keep food safety considerations mentioned above in mind.

    *Extra Goodies for Patreon Members: In this episode's "Show After The Show" I share some other Thai ways to cook Brussel sprouts, and talk about some nutritional value of these tiny little cabbage heads! Click here to find out more about becoming a Patreon member!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

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    Add a little Thai flavour to your holiday table with this veggie side dish recipe! Brussel sprouts like you've never had—perfectly al dente, tossed with a spicy, garlicky, Thai dressing. Guaranteed to brighten up your Christmas dinner table! #Christmasrecipe #brusselsprouts #holidayrecipe #veggiesidedish #thairecipe #glutenfree

    Brussel Sprouts Thai-Style ยำกะหล่ำดาว

    ★★★★★ 4.9 from 9 reviews
    • Author: Pailin Chongchitnant
    • Yield: 4 servings
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    Ingredients

    • 3 cloves garlic
    • 1-2 Thai chilies, or to taste
    • 6-8 cilantro sprigs, leaves and stems separated, stems chopped
    • 1 ½ Tbsp palm sugar, chopped, tightly packed
    • 1 ½ Tbsp good fish sauce
    • 2 Tbsp lime juice
    • 1 small head shallots, julienned
    • 1 lb Brussel sprouts, small to medium size, cut in half
    • A pinch of salt
    • ¼ cup roasted peanuts or cashews, roughly chopped

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    Instructions

    Make the dressing:

    Using a mortar and pestle, pound garlic, Thai chilies, and chopped cilantro stems together into a paste.

    Add palm sugar and pound to melt it.

    Add fish sauce and lime juice and stir to mix.

    Stir in shallots and let it sit until ready to use. Store in the fridge for up to 1 day in advance.

    Stove-Top Skillet Method (better for those who like al dente Brussels sprouts):

    In a large skillet, add enough vegetable oil to thoroughly coat the bottom of the pan and heat over medium high heat. Add Brussel sprouts (you can do this before the pan gets hot), add a pinch of salt and toss the sprouts with the salt.

    Flip all the sprouts flat side down. And let them cook until a nice dark browning develops. Add more oil if the pan seems too dry, it will help with browning. If you want more tender sprouts, lower heat to medium and cover the pan.

    Once the sprouts are browned on one side, give them a toss, then go back and flip any sprouts that did not flip up. Cook the other side for just a minute or so. Check doneness with a fork—I like it so that when you pierce the sprouts with a fork, it goes through with some resistance in the middle. You may want it more cooked than that, it's up to you.

    Remove from heat and transfer into a mixing bowl.

    Oven method (better for those who like tender Brussels sprouts):

    Preheat the oven to 450°F. Toss the brussel sprouts in oil and a pinch of salt then lay them flat on a baking sheet lined with parchment. Roast for about 15 minutes or until the sprouts are well browned and tender.

    Assembly:

    Toss the sprouts with the dressing and cilantro leaves, and dish it out onto a plate. Don’t use a deep bowl or the dressing will pool and soak the bottom pieces. Sprinkle with cilantro leaves and roasted peanuts.

    Enjoy!

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    Add a little Thai flavour to your holiday table with this veggie side dish recipe! Brussel sprouts like you've never had—perfectly al dente, tossed with a spicy, garlicky, Thai dressing. Guaranteed to brighten up your Christmas dinner table! #Christmasrecipe #brusselsprouts #holidayrecipe #veggiesidedish #thairecipe #glutenfree
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    Reader Interactions

    Comments

    1. Tracy Danna

      November 20, 2022 at 6:17 pm

      Made this as a side to a gaeng. Delicious! Easy! That dressing could be put on old rubber and make it fabulous! Thank you so much for this recipe!

      ★★★★★

      Reply
    2. Willy & Wan Vereecke

      November 16, 2022 at 12:05 am

      Welcome to Belgium !!!

      Willy & Wan from Nieuwpoort, Belgium.

      (Wan from Sikhio)

      ★★★★★

      Reply
    3. Hendrik

      March 03, 2022 at 1:19 pm

      That, dear Pai, was very nice indeed! I had this over fried rice with some tofu cubes to make it a meal. I cut the sprouts into quarters so they cook faster and more evenly. Also I I opted for holy basil over the ubiquitous coriander leaves. It reflects on the earthy aspect of the veg and provides more complexity, I think. Peanuts definitely a must though.

      I might just try it over glass noodles the next time along the lines of yum woon sen, but good tomatoes are not in season just yet.

      ★★★★

      Reply
    4. Sharon Wright

      January 26, 2022 at 6:27 am

      Made this for a quick lunch and served it with jasmine rice. Absolutely delicious and so very Thai in taste! Will definitely make again. Thank you!

      ★★★★★

      Reply
    5. Sharon P

      December 23, 2021 at 5:20 am

      Love this dish, have made it a few times over the last couple of years! Definitely making it this Xmas too!

      ★★★★★

      Reply
    6. Margarete

      December 06, 2021 at 3:44 pm

      Great Dish, could always eat it again !

      ★★★★★

      Reply
    7. Jessie

      July 25, 2021 at 9:39 am

      Most amazing recipe… made it over and over again and always a hit!!

      ★★★★★

      Reply
    8. Wtc

      December 08, 2020 at 11:13 pm

      What a great idea! This is now my favorite way of having brussel sprouts!

      ★★★★★

      Reply
    9. Ivan

      December 07, 2020 at 11:50 pm

      If you like Brussel sprouts you should really give it a go. And even if you don't !

      ★★★★★

      Reply

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