I wish I loved brussels sprouts more. Soggy dull little cabbages have never been my favourite. Eeew. These Asian brussels sprouts changed my mind though. I tried about ten different ways over the years to prepare brussels sprouts and they were just OK. I wasn’t willing to give up because brussels sprouts are one of those hearty vegetables like asparagus that replace starchy carbs and keep you full.
I admit took me a few days to come up with a tasty saucy and glossy way to prepare these Asian brussels sprouts. I remembered sweet chilli sauce recipe I made for this popular through the roof salmon recipe. To keep things simple I didn’t cook the sauce separately but rather poured over sort of cooked brussels and it cooked itself with them.
This is 20 minute stovetop side dish. I personally find pre-heating the oven, taking out baking sheet and cooking time of oven methods daunting. Stovetop is so much quicker and not much oil is necessary. And a little bit of high smoke point oil like avocado or coconut is good for you. Choose your oil wisely and there wouldn’t be a problem. Please stay away from vegetable, canola, sunflower oils.
You can also add protein like chicken or shrimp to this dish.