While perhaps not the most authentically Thai recipe in the world, these Brussels sprouts are so flavorful – sweet, sour and a little spicy, thanks to red hot pepper flakes, rice vinegar, and just a teeeny bit of honey. They also have a great crunch thanks to the peanuts, and the sprinkling of scallions and a squeeze of fresh lime juice at the end give the dish a fresh, crisp finish. Pan-roasting the sprouts in sesame oil gives them a crispy edge but leaves a little bit of firmness in the center. And, the beauty of cooking them on the stove rather than roasting them in the oven is that you don’t have to wait for the oven to preheat, and they cook so much more quickly.. perfect for an easy weeknight dinner!
Cut the Brussels sprouts in half through the stem if small, and in quarters if large.
Heat a large (12-inch) sauté pan over medium heat. When the pan is very hot (a drop of water dropped into the pan should sizzle and evaporate) add the sesame oil and swirl carefully to coat the sides and the bottom of the pan. Add the Brussels sprouts, pressing them down with a wooden spoon to form one single layer (some of the sprouts will be sloped up the sides of the pan. Cook for 3 minutes without stirring to allow the Brussels sprouts to develop a char on the bottom. Add the salt, red pepper flakes, and honey, toss, and continue to cook for another 5-8 minutes, tossing often, until the sprouts are caramelized and cooked through.
Add the rice vinegar, immediately turn off the heat, and stir to combine. Transfer the Brussels sprouts to a serving bowl, add the scallions, peanuts, and a squeeze of lime juice, and toss gently. Serve warm or at room temperature.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!