When I came back from my trip to Thailand, it was mostly the delicious mangoes I missed. But as I mentioned before, the spicy food was something I wanted to incorporate more in my kitchen too. I starte dto experiemtn with making all my food a bit more spicy such as Brussels Sprouts.
Spicy food does not always have be related to a particular season. Spicy food can actually be added to any recipe. Whether it’s a summer salad or a steaming bowl of sweet potato puree, spices are always an option you can consider. Especially a spicy sauce or dressing can give any meal an instant boost. When I think about Brussels sprouts, it’s not a tropical warm place like Thailand that I envision. However, I do remember that the spicy food in Thailand gave each and every meal such a great flavor. Even though I still have to learn how to enjoy eating really spicy food (see the end of this video), I’m optimistic that one day I will master the art of eating spicy food. It is a matter of gradually increasing the spiciness of the food and to use (or develop) good recipes.
If you like mildly spicy food and you like Brussels sprouts, then this recipe is for you. You only need a handful of good spices, sprouts and crunchy cashew nuts.
As you can see the sprouts are still green after cooking and there is a very simple tip I can share with you to achieve that. Firstly, don’t overcook the sprouts (just enough until they are a bit softer) and then rinse (or place) the sprouts in (ice) cold water. The short cooking and cold water will make sure the sprouts will keep their crunchy texture and good flavor.
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Thai Brussels Sprouts
- Cook Time: 10 mins
- Total Time: 10 mins
- Category: salad, supper
- Cuisine: plantbased, glutenfree, dairyfree, healthy, vegan, vegetarian
Brussels sprouts Thai style with a light spicy sauce.
- 750 gram Brussels sprouts
- 1 cup cashewnuts
- For the dressing:
- 2 garlic cloves
- 3 cm of a spicy pepper (without the seeds)
- small piece of ginger, approximately 1.5 cm
- juice of half a lime
- 2 tablespoons of gluten-free soy sauce or tamari sauce
- 2 tablespoons of olive oil
- 2 teaspoons of maple syrup (for the non-vegans, honey is also good)
- Peel and wash the sprouts well and cut them into fours so you have small pieces – the smaller the better. In a large pot, boil water (with a pinch of salt). When the water is brought to a boil, add the sprouts. Cook the sprouts for about 5-7 minutes. The sprouts are ready when they are a little soft, but don’t overcook them. You want them to stay fresh and crispy when you are serving them.
- After cooking, immediately drain the cooked sprouts and pour ice cold water on the sprouts, or even better, place the sprouts a few minutes in a bowl filled with cold water. Then drain the sprouts and set them aside. The sprouts should now still be green and crispy.
- In the meantime:
- Roast the cashew nuts in a dry, hot pan for about 1 minute and keep the pan constantly moving, because they burn quickly. Then set aside to cool.
- Prepare the sauce:
- Chop the garlic, chilli and ginger finely or grind them. Place in a small bowl, along with the other ingredients for the sauce and mix well together.
- In a large bowl, combine the drained sprouts, cashews and the sauce. Mix well and your Thai Brussels sprouts are ready!
- Serving Size: 2
photos by the green creator (c) (copyright)