Thai brussels sprouts

If you told me when I was a kid that when I’m older, I’ll be eating brussels sprouts with joy and by the bowl-ful, I would have laughed and laughed. During my childhood, my only exposure to brussels sprouts was the super slimy green ball variety found in the winter vegetable soup. The stinky gross brussels sprout that came out of a frozen veggies bag and which was cooked for a good long time with the rest of the soup, thus suffering the worst of veggie fates – being overcooked.
It seemed there was always only one of these per bag of frozen veggies and so my mum took in in turns to either serve it to me or my brother. And if my plate of soup landed in front of me with this little gift in it, well – it was not a good day.
Does anyone have similar childhood memories? I have heard this a few times over the years. It makes me sad just to think of it. Because eating brussels sprouts honestly does not need to be like that. Brussels sprouts are not only super nutritious, they are pretty cheap and super quick to make if you know how. Here’s how I like to eat my brussels sprouts.

How to make these Thai brussels sprouts
I had these for lunch on Sunday. It took me only about 15 minutes from pulling the bag of (fresh) brussels sprouts out of the fridge to sitting down at the table with a steaming bowl of these little delights (and that probably included taking these shots!).
Yep, they’re super fast and easy to make. I wash them, pat them dry, slice off their bottoms (though this step can be omitted if your brussels sprouts are nice and fresh) and chop them in half. You can also skip that step, if you like, but I like halving them because then I can see that gorgeous charring on the cut side and that makes me super happy. You eat with your eyes too, right?
Next, I cut up some bacon (if using), heat up olive oil and toss the brussels sprouts and the bacon in the oil, cooking both over high heat. As they cook, I make up my Thai sauce. After about 5 to 7 minutes of cooking, I pour the sauce on, cook for maybe another 2 to 3 minutes and then, tadaaa – done. And who doesn’t have time for that!
The short cooking time means that these brussels sprouts end up lightly cooked, still a little crunchy, slightly charred and beautifully flavoured with the Thai sauce. Definitely not overcooked, slimy and stinky!

How good are these Thai brussels sprouts for me?
Oh so good. Brussels sprouts are low in calories but high in fiber, vitamins and minerals, in particular vitamin K, which is necessary for blood clotting and bone health, and vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function, but also vitamins A and B6, potassium, iron, thiamine, magnesium and phosphorus.
As if that wasn’t good enough, their high fibre content helps support gut health and regulate blood sugar levels. and their impressive antioxidant content helps reduce oxidative stress in your cells and your risk of chronic disease and cancer.
Brussels sprouts are especially high in kaempferol, an antioxidant that may reduce cancer cell growth, ease inflammation and improve heart health.
And how about this? Brussels sprouts are one of the best plant sources of omega-3 fatty acids, with 135 mg of ALA in each half-cup (78-gram) serving of cooked brussels sprouts. Omega-3 fatty acids have been shown to reduce blood triglycerides, slow cognitive decline, reduce insulin resistance and decrease inflammation.
Source: Healthline
How impressive is that?
And I believe that serving them lightly cooked with a bit of olive oil (which should allow for the nutrients to be better absorbed by your body) and some delicious Thai sauce is the best way to serve them (bacon is optional but delicious). And yes, if the Thai sauce seems familiar, you’re not imagining things – it’s my Thai salad dressing without the olive oil (because why add more, when there’s already some in the pan). The salty, sweet and sour flavours work wonderfully here and how good is it when you can use your favourite dressing elsewhere than in a salad? Can you tell I am slightly obsessed with this sauce?
And you will be too when you realise it’s gluten free thanks to the tamari (I use this one) and refined sugar free (thanks to the maple syrup). The bacon gives it extra flavour but feel free to omit it, if you’re plant-based.
Why are they called brussels sprouts?
Interesting tidbit time! Wikipedia says that although native to the Mediterranean region with other cabbage species, brussels sprouts first appeared in northern Europe during the 5th century, and were later being cultivated in the 13th century near Brussels, Belgium, from which they derived their name.
Recipe
Thai brussels sprouts
Ingredients
Brussels sprouts
- glug olive oil
- 300 g brussels sprouts, sliced in half
- 100 g thickly sliced bacon (optional but delicious), diced or cut into batons
- about 2-3 tbsp Thai sauce (recipe below, though the amounts shown below are more than you will need – you can use the rest to make my rainbow salad with Thai salad dressing)
Thai sauce
- 1.5 tbsp tamari or gluten free soy sauce
- squirt of garlic paste (or 1 garlic clove, crushed)
- scant 1 tbsp lime juice
- 1/2 tbsp maple syrup
- 1 tsp fish sauce
Instructions
- Wash and dry the brussels sprouts. Slice the bottoms off them (if needed), then slice them in half.
- Slice or dice your bacon, if using.
- Heat up the olive oil over high heat in a medium to large frying pan, then toss in the brussels sprouts and bacon.
- Cook for about 5 to 7 minutes over high heat, stirring occasionally (towards the end) – until the brussels sprouts are looking nice and lightly charred.
- While the brussels sprouts are cooking, make your Thai sauce – simply place all the ingredients in a small glass jar, put on a lid on tightly and shake until combined.
- Pour 2 to 3 tbsp of the sauce over the brussels sprouts and bacon. Let cook for another 2 to 3 minutes, then take off the heat and serve immediately. Do not overcook.
Notes


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64 Comments
Judee
I have always been a vegetable lover, but I have to admit that as a kid I could never ever eat a Brussel sprout. I carried this on until once at my daughter in laws, she made roasted Brussels spouts that were absolutely delicious! After that I started eating and loving them! As you said, who knew we would eat them? Recipe looks delcious!
Katerina
That sounds so similar to me! I’m glad you like the recipe, thanks so much Judee!
Jenny in Neverland
I’m not a HUGE fan of brussel sprouts but I’ve never tried anything with them to make them tastier. I love the sound of a Thai twist on them though!
Katerina
I totally understand, Jenny – that was me until I tried them this way! Utterly delicious, I promise! Thanks so much for your comment.
Auggie
Oh I love charred brussel sprouts! Not only pleasant to look at but it adds flavor. Yum!
Katerina
So true! Thanks so much, Auggie!
Amy
These look AMAZING! I’ve actually always liked Brussels sprouts but this is a really good twist on them – you can never go wrong with adding bacon! Thanks for sharing I will definitely need to give these a try sometime 🙂
Katerina
Thanks so much, Amy, appreciated! Hope you enjoy them this way!
FancyPlantsFoodie
I can never have enough brussel sprouts! This dish looks like a really lovely way to enjoy them! 💚
Katerina
Thanks so much, Krissie, much appreciated!
Matt Two Tickets To
What a fun way to cook brussels sprouts! I’ve got to admit, they’re one of my favourite things about Christmas dinners – got a real soft spot for them. However, I would never have thought of having them at any other time of the year – this recipe has changed my mind! Thanks for sharing 🙂
Katerina
Thanks so much, Matt! I hope you enjoy them this way too – half way through the year!
Rosy
These sound and look fantastic, I love sprouts but I’m the only one in my family that does, I’m going to make these as a side later in the week.
Rosy | Sparkles of Light Blog
Katerina
Thanks so much, Rosy! I hope you enjoy them!
Nancy
Mmm! I love Brussels sprouts when it’s prepared right! The Thai Brussels sprouts look delicious. It is great that it is packed with nutrients as well. Thats my favorite type of bacon hehe. Thanks for sharing the recipe~
Nancy ♥ exquisitely.me
Katerina
Thanks so much, Nancy!
Balvinder
I got familiar with Brussels sprouts after coming to Canada 20 years ago and I liked it because they are just the mini version of cabbage. Love your recipe with Thai flavors. Will give it a try.
Katerina
They look exactly like mini cabbages, don’t they? So cute! Thanks so much, Balvinder!
Anika
Gorgeous photos, before I even read the post I wanted to try this! Lovely recipe idea 🙂
Anika | chaptersofmay.com
Katerina
Thank you so much, Anika – much appreciated!
Healthy World Cuisine
Still on the fence about Brussel Sprouts but if you served it slathered in your delicious Thai dressing, we would eat the whole bowl ourselves.
Katerina
Haha.. fair enough! The Thai dressing is definitely delicious.
Jill
I never liked brussel sprouts as a kid either. I love Thai food and these sound amazing!
Jill – Doused in Pink
Katerina
Thanks very much Jill! I hope you get to try them!
Linger
Like you, I did not like Brussel sprouts as a kid. The smell alone made me gag. But as I grew up, and tried them they way they’re truly suppose to be served, I’ve come to loves so much. I love that they are incredibly good for you and quite versatile in many dishes. But I’ve gotta tell you, you put it over the top by adding this Thai sauce. I most definitely will need to try these. Thanks so much for sharing
Katerina
Thanks so much, Kristy! I do love that Thai sauce on anything and it’s so good here!
Rach
YUM!! I love brussels sprouts and I’m always looking for new ways to make them!
http://www.rdsobsessions.com
Katerina
Ohhhh, wonderful! Thanks Rach!
Annie
I’ve actually never tried Brussels sprouts before so I have no idea whether I like them or not! I’m always interested in the backstory behind names of things. Also love hearing about the nutritional value of different foods. I definitely need to start incorporating Brussels sprouts into my diet!
Katerina
They are so good for you, Annie, aren’t they!? I’m so glad to hear you enjoyed this post – many thanks for your comment!
Sophie Wentworth
Okay, this sounds very interesting and they look amazing. I would never say I was a huge fan of sprouts but this has definitely given me an idea or two of how to mix them up and try them in a different way. Definitely going to give a variation of this a go x
Sophie
Katerina
I know how you feel – I was really doubtful at first too, but they taste so different! Thanks so much Sophie!
Lauren
I feel like every kid subjected to boiled brussel sprouts (i.e. in soup) is going to hate them….are there any adults that like them like that even? I’ve always wondered! Your method is so much better and I can’t wait to try the thai sauce!
Katerina
I totally agree – I would not like them boiled even now! Gah! These are delightful though, I hope you try them! Thanks so much Lauren!
Jill
Wow this recipe sounds delicious! My dad is a professional chef and he makes his brussels with bacon too! People always say they hate brussel sprouts until they have his haha. I will have to try this recipe! Also, that is such a fun fact about brussel sprouts that they’re in the cabbage family!
Jill
https://jilliancecilia.com/
Katerina
That’s wonderful to hear! I love these. And don’t they look like tiny little cabbages? So cute! Thanks so much for your comment, Jill!
Allie Mackin
Ah yes I do! They can be kind of bitter which is why I think children don’t like them. But this recipe sounds so good and pretty to look at too!
Allie of
http://www.allienyc.com
Katerina
True! The overcooking doesn’t help much either. Thanks so much, Allie!
Kate
YUM! Now I can get my family to eat more veggies <3
Katerina
Thanks so much, Kate!
CoCo
I’m dying over here thinking about my own childhood experience with Brussel Sprouts, Katerina. Oh my gosh, it was not good at all and totally slimy the ones you had! Thankfully, I love them now and I love Thai food too so I can’t wait to try this flavor combination. I know these are going to be fabulous! Thanks for the recipe. Hugs and happy summer, CoCo
Katerina
Ah well, it’s good that we can laugh about it now, CoCo! It wasn’t much fun back then. And I’m glad you like the look of these! Thanks so much!
Renuka Walter
Wow…these look so gorgeous! Never heard of such sprouts. I’m fond of greens so much that I can have them in any form and any time! Thanks for another great recipe!
You are truly a friend in this time of house arrest. 🙂
Katerina
Thanks so much, Renuka! Getting more greens into your body has to be a good thing, right?
Laura Bambrick
I used to HATE brussels sprouts as a kid! They were the worst and I’d always be the last at the table. But now I’m starting to come around. Especially when they look as delicious as these! The Thai flavors are one of my favorites. I need to try these!
Katerina
I can totally relate to this, Laura! Thanks so much and I hope you enjoy these!
Christie
Ooh they sound so good with the thai flavours here! I love brussels sprouts so this would be great! I love that you used fish sauce as part of the flavour profile! And I’ve actually never tried garlic paste before even though I use garlic in almost all of my savoury dishes! Thanks for sharing Katerina!
Katerina
Thanks so much, Christie! I have garlic paste in the fridge at all times – it’s so easy to pop a little in everything that way!
Carrie @ Curly Crafty Mom
The flavoring on these sounds delicious! I actually love brussel spouts, but I don’t get to eat them often.
Carrie
curlycraftymom.com
Katerina
Thanks so much, Carrie, I hope you get to try them!
Ashley
This flavor combo sounds amazing!
-Ashley
Le Stylo Rouge
Katerina
Thanks very much, Ashley!
Simone
Brussels sprouts honestly haven’t been my favourites because I just didn’t know how to cook them. The bitter taste is not really my cup of tea. I think the thai sauce is just the perfect match because it’s more sweet and therefore very enjoyable. This meal looks very delish and you convinced me now to buy those brussels sprouts.
xx Simone
Little Glittery Box
Katerina
I totally agree – they need to be cooked right! I do hope you give these a go, they are so good for you! Thanks so much, Simone!
Mercy
Looks really good and healthy. I asked hubby to buy brussels sprouts next time in the supermarket, I’d seriously like to try this. I haven’t tasted brussels sprouts yet but I would like starting with this one.
http://www.busyandfab.com
Katerina
How exciting! Thanks so much, Mercy, I hope you enjoy them!
David @ Spiced
Interesting! I had no idea that Brussels sprouts are actually related to Brussels…that must be why we always capitalize the B in the Brussels. Check off that box for ‘learn something new today’! Also, I agree with you about Brussels. They are SO good roasted. I’ve never put a Thai spin on ’em before, though. I’m totally craving the flavors you’ve got going on here. Talk about a healthy AND delicious side dish!
Katerina
The origin of names is so intriguing, isn’t it? Thanks so much, David – I’m loving Thai flavours on anything these days!
Hanna
You got me at childhood perceptions! I used to dislike a whole lot of veggies and I remember staying in the dining table for hours because my Dad would watch me finish my plate 😂 As an adult, I never thought I’d say it, but vegetables are indeed delicious and there are so many ways to make it more palatable!
I love this recipe, Katerina. I’d definitely try this out this week for my hubby’s packed lunch. Thank you for sharing, as always!❤️
Cheers,
Hanna
Katerina
Ohhhh, my father would do the same! I don’t think that’s particularly helpful – it’s important to figure out your own relationship with food. Thank you so much Hanna, I’m so glad you like this!
Naya
What a lovely and healthy meal! I always enjoy the recipes you share, Katerina and this one is no exception. Will be trying it out soon (p.s. you photos are amazing!) xx
Naya
http://www.nayatilly.com
Katerina
Thank you so much, Naya, your lovely comment just made my day! I really hope you enjoy it!
Alex
How delicious! I am a huge sprouts fan (always have been.. even as a child haha) and I am loving the flavours in this. That Thai sauce sounds so good and I would love to try both these sprouts and your salad!
Katerina
Thanks so much, Alex! That’s amazing that you’ve always loved brussels sprouts, your parents must have known how to cook them properly!