Inspired by an appetizer at one of our favourite Thai restaurants, this homemade version makes for a great side to any Asian-inspired meal. These Brussels sprouts are caramelized, tender and a fun way to spice up an ordinary vegetable.
Spicy Thai Brussels Sprouts
Prep time: 5 minutes
Cooking time: 25 minutes
1/3 cup rice vinegar
¼ cup pure maple syrup
¼ cup gluten-free tamari, soy sauce or coconut aminos
In a small pot, add the rice vinegar, maple syrup, tamari, sambal oelek, garlic and ginger. Over medium-high heat, bring the sauce to a boil and simmer for 10 minutes until thickened and reduced by half. Remove from the heat and set aside.
In a 10-inch cast-iron pan, heat 1 tablespoon of ghee over medium-high heat. Add the Brussels sprouts and sear for 5 minutes on each side until tender and caramelized.
Reduce the heat to medium-low and pour the chili sauce over the Brussels sprouts. Add the remaining 2 teaspoons of ghee. Toss to coat. Serve immediately.