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SERVES 4 |
Prep Time 10 Min |
Cook Time 20 Min |
Spice Level 1 of 5 |
1 lb Brussels sprouts
1 small fennel bulb
1 lime, juiced
1 tbsp ginger
1 tsp kosher salt
1/4 cup dry roasted peanuts
1 cup Thai basil (regular basil can be substituted)
1/2 cup mint
1 bunch cilantro
1/4 cupof Pretty Thai® Sweet Chili Sauce
1 1/2 cups Thai Jasmine rice
Pretty Thai® Thai Chili Powder - as desired
STEP 1
Peel and mince the ginger. Cut the green from the fennel bulb. Trim off the bottom of the bulb and quarter. With a mandolin or very sharp knife, thinly slice ¼ of the bulb. Place the sliced fennel in a small bowl and add the lime juice, ginger, and salt. Mix well and set aside.
STEP 2
Trim and cut the brussels sprouts in half. Coat the brussels in oil and spread them in a single layer onto a sheet pan. Roast them at 425˚F for 15-20 minutes, until slightly soft and golden brown. While the brussels are roasting, pulse the peanuts in a food processor or grinder to create ground peanuts. Alternatively, you can chop them with a knife.
STEP 3
In a large mixing bowl, combine the roasted brussels sprouts, herbs, and sauces and toss well. Plate and top with the pickled fennel and peanuts and Thai chili powder (as desired).
Note:
If the peanuts are not already dry roasted, roast in the oven for 12-15 minutes, or until they are golden brown.
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