Crispy Brussels Sprouts with Thai Sauce | The Foodie Dietitian | Kara Lydon

Ingredients

• 1 teaspoon minced Thai chili pepper (about 1 small pepper)*
• 1 clove garlic, minced or grated
• 1/4 cup lime juice (about 2 limes)
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons fish sauce
• 1 teaspoon rice vinegar
• 1 tablespoon water
• 1 lb Brussels sprouts, quartered or halved depending on the size
• Canola oil, about 2 cups
• Salt, to taste