Thai Sweet Chili Brussels Sprouts

Hello? Is anyone out there? Do you even remember me? It’s been so long.  Really, really, long.  Like a year long.  That’s right it has been a year since I last wrote on cookingbymoonlight.  I can’t believe it.  I want to give a bunch of excuses.  Let me just think of some real quick… well I… you see I, um… okay I got nothing.  I did have a busy year but I still had plenty of time to write, to cook, and to photograph and I just plain didn’t.  Well that’s not entirely true.  I cooked a lot – I just didn’t document any of it.  I wasn’t too upset about it – maybe the blogging phase of my life was just over.  But then something happened lately, a lot lately.  I would be talking to someone about food, they would bring up a food they always wanted to cook or a recipe they always wanted to try and I would say “Oh, I have a great recipe for that!” and then realize I had never posted it on my blog.  So instead of offering them something awesome to make I just listened.  And that has happened more times than I can count in the last few months.  Like enough, I get it, I should be posting, I see the signs!

So today’s post is dedicated to Nick’s mom, Lisa.  We visited her this year for Christmas and I made roasted brussels sprouts for dinner on Christmas Day.  They turned out pretty tasty but Nick kept mentioning my Thai Sweet Chili Brussels Sprouts with Peanuts which is one of his favorite veggies I make.  I wanted to give the recipe to Lisa but I didn’t have it, because I had never actually posted it.  So here we go, here is that recipe.  Now there will be at least one more thing I can offer people recipes for!

Okay, I know that picture isn’t the usual quality.  I have to admit something.  I think I lost my touch with food photography.  It’s been so long since I took pictures of food (except for my instagram account!) that I can’t quite remember how to get the lighting just so, the focus perfect, and most importantly the food to look mouth wateringly delicious.  In fact, I almost didn’t even do this post because I was embarrassed by the pictures.  After thinking about it again I decided I was posting it anyway.  Hopefully as a I take more pictures it will be like riding a bike and I’ll remember some of my old tricks, in the meantime please know that these taste DELICIOUS even if they look only okay.

Seriously, if you think you don’t like brussels sprouts please give these a try before you discriminate against an entire veggie.  These are roasted which means they in no way, shape, or form (literally!) resemble the brussels sprouts the scary lunch lady severed you back in elementary school.  They are crispy on the outside and soft on the side.  The edges have the perfect crunch and to really amp up the crunch factor they are covered in toasted peanuts!

Not only are the peanuts crunchy but they provide the perfect salty bite which contrasts perfectly with the sweet and spicy Thai Sweet Chili sauce flavor.  Thai Sweet Chili sauce is one of my favorite ingredients – I love it’s tangy, sweet, and spicy flavor.  In this dish it’s really the star.  I had trouble finding it at first when I started cooking with it.  If you’re like me and you’re having trouble check out Amazon which offers a few varieties (this is my favorite: Gramas Sweet Chili Sauce).

Thai Sweet Chili Brussels Sprouts with Peanuts

serves 4

Ingredients

1 lb brussels sprouts

2 T. canola oil

1/3 c. Thai Sweet Sauce

1/4 c. peanuts, crushed

Directions

Preheat the oven to 400 degrees.

Toss brussels sprouts with the oil and season with a pinch of salt.

Place brussels sprouts in the oven and roast until the outsides are crispy and they are tender when poked with a fork.  This will be between 15 and 25 minutes depending on their size.

Meanwhile place the peanuts in a pan over medium heat and gently toast until golden brown.

Remove brussels sprouts from oven and immediately toss with the Thai Sweet Chili Sauce and peanuts.

Talk about how you like brussels sprouts now!  Take that lunch lady!

 

 

 

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