Thai Brussels Sprouts
Thai Brussels Sprouts are a quick, tasty, one-pot side dish. Thai chili paste, crispy brussels, tomatoes and cilantro make for an unusual and incredibly tasty veggie dish! Let’s get veggie for One Pot Wednesday!
I heart brussels sprouts and I want to shout it from the rooftops. Ok, a bit dramatic but seriously, brussels sprouts rock my dinner plate. What might possibly be the most hated vegetable of mankind owns a special place in my heart. And it does’t matter how they come- steamed, crispy, roasted, with bacon (duh), without and every which way in-between.
Brussels sprouts for the win.
I’ve been crushing on the Thai flavors lately. And more specifically, I should say I’m crushing on red Thai curry paste. It’s a new-to-me ingredient and I’ve been using it in so many dishes- soups, stir-fries, a coconut ground beef thingy I concocted over the weekend and these brussels sprouts. I blame it on never eating much Thai food and now trying to make up for lost times. Coupled with my motive to add more turmeric to my diet, these brussels were born.
My first way to eat and LOVE brussels sprouts other than the traditional roasted or steamed with bacon was on Thanksgiving many moons ago and my uncle’s contribution to the meal were shredded brussels sprouts with melted butter and curry powder. So simple (so not traditional) but so damn good. I make them often to serve during the fall and winter months but since my better half despises brussels sprouts, I usually end up eating them all myself. Not necessarily a bad thing…..
I’m not sure how traditional these are or if Thai Brussels Sprouts are even a thing but I say it works. And in my kitchen they’re totally a thing so there. So if you need me, I’ll be in the corner shoving brussels into my face.Print
A one pot side dish featuring brussels sprouts and Thai flavors!
- 2 tablespoons coconut oil
- 1 lb brussels sprouts, coarsely shredded
- 1/8 cup diced red onion
- 2 tablespoons Thai chili paste
- 1/2 teaspoon ground turmeric
- 2 small roma tomatoes, diced
- 1/4 cup chopped fresh cilantro
- juice of 1/2 lime
- pinch of salt
- In a large cast iron skillet or other sauté pan, heat coconut oil over medium heat. Add the onions and sauté 3-4 minutes until just soft. Add brussels sprouts and turn heat to medium-high. Taking care that the brussels don’t burn, let them brown while turning occasionally. Cook brussels about 8 minutes until golden and soft but still crunchy.
- Turn heat back down to medium and add Thai chili paste, turmeric and diced tomato. Cook 3-4 minutes and finish the dish by stirring in the chopped cilantro and a squirt of lime. Season brussels with a pinch of salt to taste.