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Brussels Sprouts with Spicy Lemongrass Sauce

Brussels Sprouts with Spicy Lemongrass Sauce by SeasonWithSpice.com

“I will NEVER make my kids eat Brussels sprouts.”

That got me curious.  When I read that on a cousin’s blog – a rallying cry for so many who want to see this notoriously hated vegetable chopped into pieces and buried far from any garden – I wondered if these mini cabbages could taste that much different than the oblong shaped Brussels sprouts we eat in Malaysia called Choy Tam 菜胆 or Baby Kai Lan 小芥兰.

Brussels Sprouts and spices

When I moved to Minnesota, and finally had access to the round Brussels sprouts that I had never tried before, I bought a bag, and with much anticipation, roasted them with balsamic vinegar and garlic. These softened, little green globes turned out to be quite tasty.  Slightly more bitter than the Malaysian ones, but after growing up with side dishes of 'bitter gourd' – an extremely bitter, but healthy veggie cooked up in Malaysian kitchens – anything less, tastes almost sweet in comparison.

Brussels sprouts are now a regular in my kitchen, where I roast or stir-fry them with a Western-style dressing, or with flavors from home.

Like I did for this recipe of Roasted Brussels Sprouts with Spicy Lemongrass Sauce.

How to cook Brussels sprouts
Brussels Sprouts with Spicy Lemongrass Sauce by SeasonWithSpice.com

You are going to need both the stove and the oven for this Roasted Brussels Sprouts with Spicy Lemongrass Sauce. 

First, roast the sprouts in the oven.  When they’re almost cooked, quickly heat up a wok and prepare the sauce with garlic, lemongrass, shallots, red chili pepper flakes, fish sauce and a little sugar. Then take the roasted Brussels sprouts out and toss them into the wok to combine with the sauce.  Finally, squeeze in some lime juice to give it a nice citrusy edge. 

The spicy, sweet, salty, and sour characteristics of the sauce, dresses up the slightly bitter, charred flavor of the Brussels sprouts.  Serve it with a bowl of steamed rice and a meat dish, and invite those cousins over who can’t say Brussels sprouts, without saying Never.

Brussels Sprouts with Spicy Lemongrass Sauce by SeasonWithSpice.com

buy dried kaffir lime leaves, lemon grass powder and thai red chili peppers available at season with spice asian spice shop

Roasted Brussels Sprouts with Spicy Lemongrass Sauce 
by Season with Spice
Serves 2-3 as a side dish

Ingredients:
1 lb Brussels sprouts – outer leaves and tough ends removed, then sprouts sliced in half
Olive oil for coating

Sauce:
5 tbsp grape seed oil (or your choice of vegetable oil)
4 garlic cloves – minced
1 shallot – minced
1 stalk of lemongrass – white part only, chopped finely
1 tsp of red chili flakes
1 tbsp fish sauce (we carry Red Boat Fish Sauce in our walk-in store)
2 tsp of Season with Spice's Coconut Palm Sugar (or raw sugar)
Squeeze of fresh lime juice

Method:
1. Preheat oven to 425 degrees, and line a baking sheet with foil.
2. Lightly coat each Brussels sprout half with olive oil and place cut-side down on the lined baking pan. Depending on your oven, the roasting process will take between 25 - 30 minutes.
3. Toward the end of roasting, heat up a wok. Once the wok is heated, add in oil and garlic, and cook over medium-low heat. Stir and gently cook the garlic until fragrant and lightly browned. Add in lemongrass, shallots, red chili flakes, fish sauce (or soy sauce) and sugar. Stir and gently cook the sauce for about one minute. Turn heat off.
4. Once the Brussels sprouts are tender and start to brown, remove from the oven and toss them into the wok. Coat the sprouts with the sauce with a quick stir, squeeze in lime juice, then remove from the wok and serve immediately.

Brussels Sprouts with Spicy Lemongrass Sauce by SeasonWithSpice.com


15 comments:

Rosa May said...
This comment has been removed by a blog administrator.
Aunt Teresa said...

This dish looks great! I'll bet cousin Kendra will eat these! I've never cooked with lemon grass; this will give me a great recipe to start with.

Sunshine and Smile said...

Delightful treat! And guess what I have a bag full of brussel sprout at home to finish!

mjskit @ mjskitchen.com said...

I'm not at all familiar with the Malaysian choy tam, but I do know that Bobby and I have found only a couple of recipes for American type Brussels sprouts that we like. Both have been roasted sprouts, but neither had the spice that I'm seeing here. That teaspoon of red chili flakes and the lemongrass make this an irresistible recipe! I love your Malaysian twist to a vegetable that I find very challenging. Great post Reese!

Season with Spice said...

Nice!

Season with Spice said...

Thank you, Aunt Teresa. I will have to let her try it!!:) Once you get started using lemongrass, you can explore further with many delicious Southeast Asian dishes.

Season with Spice said...

Thank you, MJ. How true! Brussels sprouts is definitely one of the challenging vegetables to tackle.

justonecookbook said...

I just drooled imagining the flavor of lemongrass. Oh I miss that flavor... haven't had it for a while and totally crave for it. You always inspire me with interesting combination (it may not be interesting for you but it's very inspiring to me!). My favorite brussel sprouts with lemongrass? WOW, that's totally for me!!! I wish I have more creative mind for coming up recipes. ;)

Season with Spice said...

Yeah, time to get some lemongrass! It must be the Malaysian in me that spurs me to fuse everything around me...language, cultures & foods. In Malaysia, we like to say 'mix lah...'. So this is the result of fusing home flavors with the ingredients available here:)

Nicole (Myloveforcooking) said...

Can't wait to try these! They look amazing. :)

TheChickenChick said...

Hello! I saw your recipe for Brussels sprout with lemon grass on Foodgawker and I can't wait to try it. My family should really enjoy this. I would like to invite you to join me at my weekly Clever Chicks Blog Hop:
http://www.the-chicken-chick.com/2013/06/clever-chicks-blog-hop-37-and-2.html

I hope you can make it!

Kristen said...

Made these with a birthday steak dinner for my husband and they were absolutely amazing!! The lemongrass, the fish sauce and the shallot were all so unique and flavorful, the perfect complement to each other. Such a delicious recipe, thanks so much!

Season with Spice said...

Hi Kristen, Thank you for letting me know that you & hubby enjoyed the dish! So happy that it made it to your special dinner. Have a wonderful one to you both!

James Laughlin said...

Awesome recipe Reese!

I got that itch today. You know the one. You go to a restaurant where you have a favorite dish and you decide that you can't justify the price they're charging, and you want to have that dish more often. I Googled it, and found you. :)

My wife is from M'sia too. So when I tried your recipe I used Chinese soy sauce and a thai chili instead of red pepper. The result was just as I'd hoped. You know you've done well when your 8 y/o says "Daddy, can I have more brussels sprouts?"

Here's a link to my blog post on it.
http://laughlinjames.wordpress.com/2013/08/08/roasted-brussels-sprouts-love/

Thanks again!
James.

Season with Spice said...

Hi James, Say hi to your wife for us! Wow, I'm impressed that your 8-year-old can handle the heat. He/ she must have Malaysian blood in him:) Thank you for giving the recipe a try!

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