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    SERVES
    4
    Prep Time
    10 Min
    Cook Time
    20 Min
      Spice Level 
     

     

    Ingredients

    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


    Directions

    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 on 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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