Chili Brussels sprouts are something I make and keep in my refrigerator all the time. I reach for it whenever I feel like a snack. It’s spicy, crunchy salty colorful healthy. It is everything I like in one bite. This recipe is my guilt free snacking secret.

If you like sautéed Brussels sprouts, Brussels sprout with shallots or Brussels sprouts with bacon, you are going to love this Chili brussels sprouts version of recipe. It is a similar recipe with my own twist with curry powder and my favorite cashews. A little word of warning though this recipe packs a considerable heat from dry cayenne peppers. If you prefer a milder version of Brussels sprouts, opt for less green chiles and cayenne pepper flakes.

I love to add blanched and toasted cashews to my chili Brussels sprouts for the extra crunch and flavor it provides. It gives extra body to this humble yet my favorite winter vegetable. Cashews also help mellow down the heat from crushed red peppers.

What else makes my version of chili Brussels sprouts special? I think adding fried anchovies and Sri Lankan style curry spices make this chili Brussels sprout version one of a kind aromatic and flavorful. Not only do they go together very well but it is a much healthier alternative.

How to prepare anchovies and cashews for chili Brussels sprouts

I am using Sri Lankan yellow curry flavor to do little ahead of time prep work before using cashews and anchovies for finishing my chili brussels sprouts. However instead of using premixed curry blend I am going to mention each spice with quantity I used in this recipe today.

Boiling cashews in a little spicy, aromatic broth helps to infuse some spicy flavors and color to cashews and helps to meld flavors in final dish. cashews will crisp up while sautéing and will be like little flavor bombs in final dish.

Dried anchovies work like bacon and add much needed salty crunch to my version of chili Brussels sprouts. Because anchovies might become softer if they absorb too much water from the sprouts, only add fried anchovies just before finishing the dish.

Without further delay let’s get cooking.

Easy Chili Brussels Sprouts

Enjoy the heat of the chili Brussels sprouts with cashews.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine Sri Lankan

Servings 4

Ingredients

  

• 3 lb. Brussels sprouts
• 5 dry red cayenne peppers crushed less if you like it less spicy
• Cup of dried anchovies
• 2 cups of cashews
• One and half red onion sliced
• Ginger garlic tablespoon each
• 3 green chilies sliced
• 5 Curry leaves
• 1 tsp crushed whole coriander
• 2 tsp turmeric
• ½ tsp crushed fennel seeds
• ½ tsp cinnamon
• 1 star anise
• 1 tsp salt
• 2 tbsp fish sauce
• 2 tbsp coconut oil
• ½ tsp mustard seed

Instructions

 

• Clean and deep fry dried anchovies and set aside to drain.
• Boil a pot of water with pinch of salt, turmeric, dried mango powder, onion powder to make a stock. Boil cashews until soft yet still firm. Drain and set aside.
• Wash and cut Brussels sprouts into quarters.
• Slice one red onion into thin slices.
• Dice ginger, garlic, and green chilies fine.
• Fry onions in oil, followed by curry leaves, green chili, ginger garlic fry for few seconds. Add cashews fry for couple of seconds, followed by fish sauce, Brussels sprouts. Fry for five minutes until sprouts are cooked.
• Add fried anchovies, curry powder and crushed chilies. Mix it up well, turn the heat off and if you prefer to add a teaspoon of lime juice.
• Enjoy tortilla chips, naan, or any other flat bread of your preference.

Keyword brussels sprouts cashews anchovies recipe, sauteed seasoned brussel sprouts, spicy chili brussels sprouts, spicy sauteed brussel sprouts