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Zesty Brussels Sprouts with Candied Pepitas

This Little Goat went to Southeast Asia
  • This Little Goat went to Southeast Asia


4-6 side servings


40 minutes

active time

15 minutes


For candied pepitas (optional):

2 egg whites

2 tsp This Little Goat went to Southeast Asia

1/3 cup granulated sugar 

2 cups pepitas (pumpkin seeds)


For Brussels sprouts:

Canola oil 

1 1/2 lb. Brussels sprouts

Kosher salt 

1/2 cup This Little Goat went to Southeast Asia


For candied pepitas (optional):

In a large bowl, whisk the egg whites with 2 tsp Southeast Asia sauce until frothy. Place sugar in a separate mixing bowl. Toss pepitas in the egg white mixture until well coated. Then, transfer to the sugar bowl and toss until coated in sugar. Spread in a single layer on a parchment-lined baking sheet.

Bake at 300 degrees for 20-25 minutes, tossing once halfway through, until the edges begin to turn golden brown. Remove from the oven and let cool completely at room temperature, allowing the sugars to solidify.

For Brussels sprouts:

Slice the Brussels sprouts into ¼-inch thick slices. 

Heat 2 Tbsp canola oil in a large skillet over medium-high heat. Once the oil is hot, add in the Brussels sprouts and season with a pinch of salt. Cook until just softened, about 3-5 minutes. Squeeze in about 1/2 cup This Little Goat went to Southeast Asia sauce, tossing to combine. Continue sautéing, tossing occasionally, until the Brussels sprouts are well-charred, glazed and tender, about 6-8 minutes more.

Transfer to a serving plate and sprinkle with some candied pepitas (any remaining pepitas can be stored at room temperature in a sealed container for about a week), or This Little Goat went to Thailand everything crunch. Serve warm or at room temperature. 

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