- 2 lbs. Brussels sprouts, cut in half*
- 4 Tbsp. peanut oil or vegetable oil, divided (we used peanut oil) (accidentally used 4 Tbsp. for tossing the Brussels sprouts with but still used another tablespoon later on)
- Salt and pepper (we used kosher salt & freshly ground black pepper)
- 1 Tbsp. finely chopped fresh ginger**
- 2 garlic cloves, minced
- 2 green onions, chopped
- 2-3 tsp. red chile paste (used 3 teaspoons) (used Thai Kitchen red curry paste)
- 8-10 dried chiles de arbol*** (used 8 chiles)
- ½ cup soy sauce (used reduced-sodium soy sauce)
- 3 Tbsp., plus 1 tsp. sugar
- 2 Tbsp. rice vinegar
- ½ cup water
- 1 Tbsp. cornstarch
- 1 ½ Tbsp. water
- ¼ cup finely chopped roasted peanuts
- Preheat the oven to 425 degrees. Take a baking sheet out and line it with aluminum foil (makes cleanup a breeze later at the end).
- Now you’re supposed to toss the Brussels sprouts in 3 (used 4) tablespoons of oil before placing them on the lined baking sheet but we just put the sprouts on the lined baking sheet and tossed them in the oil there (saves you from cleaning up an additional item). Lightly season the Brussels sprouts with the salt and pepper.
- Stick the baking sheet in the oven to cook the Brussels sprouts for 20 to 25 minutes (20 minutes worked for us), stirring halfway through the cooking time.
- Take a saucepan out during the last 5-10 minutes of cook time on the sprouts and pour a tablespoon of oil into the saucepan. Set the heat to medium and wait for the oil to get hot. Toss in the ginger, garlic and green onion, cooking for one minute.
- Add the red chile paste, chiles de arbol, soy sauce, 3 Tbsp. sugar, rice vinegar, and ½ cup water to the saucepan, stirring to combine. In a small bowl, mix together the cornstarch and 1 ½ tablespoons of water together, adding it into the saucepan afterwards. Bring the saucepan mixture to a simmer and let it cook long enough for the sauce to thicken. Try a little of the sauce and if you think it tastes salty but not very sweet, just mix in that last teaspoon of sugar (we didn’t have to).
- Drizzle the sauce over the Brussels sprouts and sprinkle with peanuts afterwards.
*This is what a Brussels sprout looks like after it’s been halved and a small cut’s been made into the core (don’t they look like little baby cabbages?)
**We wanted to show what ginger looks like and how we peel ginger. Using a spoon to peel makes it so much easier to get the skin off the ginger:
***There are so many peppers out there, dried or fresh. We wanted to show you this picture of our chiles de arbol so you’d know what to look for:
This is the finished product:
This was actually the first recipe we ever fixed involving Brussels sprouts (just not the first we posted) and it was scrumptious ! This recipe has made us excited to see Brussels sprouts in any recipe. The Brussels sprouts were tender but still had texture and the sauce was sweet with just a tiny bit of heat. You take a bite of the chiles de arbol though and you’ll have your heat ! That pepper is really spicy so just take a small bite of it the first time you try it to guage how much you can handle in one bite. The peanuts don’t actually add any flavor as far as we could tell but it did add another texture to the dish which is really nice.
We think we got this recipe from Spicy Southern Kitchen.
We weren’t paid in any way to mention Thai Kitchen or Spicy Southern Kitchen.
Take care everybody !