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Spicy Thai Brussels Sprouts

Spicy Thai Brussels Sprouts

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


Serves 4

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
  • 3 tablespoons sambal oelek or sriracha
  • 2 cloves garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon + 2 teaspoons of Lee’s Ghee (Plain Jane), divided
  • 2 ½ cups of Brussels sprouts, halved


  1. 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.
  2. 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. 
  3. 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. 

| by Jessica Tilley