Thai-Style Brussels Sprouts 6.000

Ray Kachatorian; copyright 2010 by Weldon Owen Inc. and Williams-Sonoma, Inc.

Dec 28, 2011

Chances are, your guests won't have had Brussels sprouts like this; fish sauce and peanuts take them to a new place.

The sprouts are best served right after they are cooked.

Servings: 6 - 8
  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 2 tablespoons fish sauce
  • 1/3 cup chopped roasted, unsalted peanuts


Trim and halve the Brussels sprouts lengthwise through the stem side.

Whisk together the oil and fish sauce in a medium bowl. Add the Brussels sprouts and toss until thoroughly coated. Let sit for 5 minutes.

Heat a medium cast-iron skillet over medium-high heat. When a drop of water dripped on the skillet sizzles, quickly add all of the sprouts and immediately arrange as many as possible with the flat side down. Cook until most of the liquid evaporates, then begin to shake the skillet, cooking and flipping the sprouts until most of them are charred, about 5 to 7 minutes. Taste one; it should be crisp yet tender and well browned in spots.

Transfer to a serving bowl; toss with the chopped peanuts. Serve immediately.

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Recipe Source

From New York food writer Sara Kate Gillingham-Ryan.

Tested by Bonnie S. Benwick.

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