Thai Brussels Sprouts Salad

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Serves: 4 servings

INGREDIENTS
1 pound brussels sprouts, halved
1 tablespoon grapeseed oil
¼ cup fish sauce
2 tablespoons water
2 tablespoons rice wine vinegar
1 clove garlic, grated or finely minced
1 tablespoon agave syrup
½ lime juiced, approximately 1 tablespoon lime juice
1 tablespoon chopped mint
2 tablespoons chopped cilantro stems
1 serrano pepper, halved lengthwise and finely sliced, seeds intact
¼ cup cilantro leaves, picked from stems
Salt and pepper, to taste

INSTRUCTIONS
Preheat the oven to 425 degrees.
Toss the halved brussels sprouts with grapeseed oil and season with salt and pepper. Transfer to a baking sheet lined with a silpat or parchment paper and bake for 15-20 minutes, until browned and crispy.
In a small bowl, whisk together the fish sauce, water, vinegar, garlic, agave syrup, lime juice, mint, serrano pepper and cilantro stems. Season with salt and pepper to taste.
Transfer the cooked brussels sprouts to a large bowl and season with the vinaigrette, to taste (you may have extra). Toss with fresh cilantro leaves. Serve warm or at room temperature.

From platingsandpairings.com