Brussels Sprouts with Fresh Herbs and Cashews
With Thanksgiving right around the corner, it’s time to think about which healthy sides are going to compliment the cozy, comfort food everyone will be enjoying.
For PA’s Chef Steph, Brussels Sprouts are at the top of the must-add-to-the-menu list. See how she incorporates Southeast Asian-influenced flavors onto a heaping plate of roasted Brussels below.
2 tbs very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tbs chopped mint
2 lbs brussels sprouts (smaller ones are better)
2 tbs olive oil
½ cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
¼ cup water
2 tbs rice wine vinegar
2 tbs lime juice (from 1 lime)
¼ cup sugar
1 garlic clove, minced
2 red bird’s-eye chiles, thinly sliced, seeds intact
½ cup roasted and salted cashews
Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
Heat the oven to 400 degrees F. Heat 2 tablespoons oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes.
The sprouts are ready when they are tender but not soft, with nice, dark brown color.
When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat. Top with cashews.