Thai-Style Brussels Sprouts


serves 6-8

1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
2 tablespoons fish sauce
1/3 cup chopped roasted peanuts

Trim and halve the Brussels Sprouts length-wise through the stem side. Set aside.

In a medium sized mixing bowl, whisk together the olive oil and fish sauce. Add the Brussels sprouts and toss until thoroughly coated. Set aside for at least 5 minutes.

Put a 8 to 10-inch cast iron skillet over a high flame. When a drop of water dripped on the pan sizzles, dump the sprouts into the pan and then quickly arrange as many as possible flat-side down. Cook until most of the liquid evaporates, then begin to agitate the pan, flipping the spouts until most have a charred exterior, about 5 to 7 minutes total. Taste one; it should be crisp yet tender and well browned in spots

Toss with the chopped peanuts and serve immediately.


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