Alliance’s chef James Bloomfield puts a fresh spin on classic ingredients for a delicious and fresh holiday spread. Try his recipe for Thai style Brussels sprouts and find more creative dishes in the December 2017 issue of Traverse, Northern Michigan’s Magazine. Get your copy!
- 1 bunch Brussels sprouts
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon cilantro stems (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1 tablespoon sugar
- 1 bunch of mint leaves
- 1 bunch of cilantro leaves
- 1 bunch of basil leaves
- 1/2 cup of roasted peanuts, crushed
Preheat a lightly oiled baking sheet in 450-degree oven. Wash Brussels sprouts, split in half and arrange cut side down on hot baking sheet. Transfer to oven and roast for 15 to 20 minutes until outer leaves begin to darken and sprouts are nearly cooked through.
In a large mixing bowl combine fish sauce, lime juice, cilantro stems, ginger, garlic and sugar, and whisk until sugar is dissolved. Adjust flavor to taste by adding more lime juice or sugar as needed.
Add Brussels sprouts and half of fresh herbs to bowl with dressing and toss lightly to combine. Transfer mixture to a serving platter and garnish with peanuts and remaining herbs.