Winter eating can be depressing for a girl like me, but given the limits and challenges of cold-weather cooking, some pretty amazing stuff can pop through this kind of tabletop sorrow.The sprouts were roasted in a bath of fish sauce, peanuts and palm sugar. So simple. There were seared to a crisp, both salty and sweet, and utterly satisfying. Someone declared the ultimate compliment, "I'm never making Brussels sprouts any other way." I totally agreed and went home to recreate them.
With sugar already featured in fish sauce, I omitted the restaurant's suggestion of palm sugar and in favor of achieving perfectly al dente sprouts, I skipped roasting them in the oven and simply sautéed them stove-top in a hot cast iron skillet.
This may just be the green side dish that will get us all through the winter.
Thai-Style Brussels Sprouts
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.
(Image: Sara Kate Gillingham-Ryan)