Market Recipe: Thai Brussels Sprouts

Thai Brussel Sprouts

By Chef Monique Santua

1 lb Brussel Sprouts from Johnson’s Backyard Garden, halved
2 tbs coconut oil, melted
2 tbs fish sauce

2 tbs rice vinegar
2 tbs water
2 tbs Round Rock Honey
1 tbs spearmint from Bernhardts Farm, chopped
1 tbs cilantro stems from f-stop Farm, chopped
1 garlic clove, minced
1/2 serrano pepper, minced

Preheat the oven to 450.

Toss Brussel Sprouts in melted coconut oil. Lay Brussel Sprouts on a parchment paper lined sheet tray with the cut sides down. Roast the Brussel Sprouts until crispy and a bit charred, about 30 minutes.

While Brussel Sprouts are roasting, mix remaining ingredients in a bowl until honey is completely dissolved.

Add sauce to Brussel Sprouts and serve warm.

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