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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


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.

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.

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).

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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