Thanksgiving is coming and it’s time to get serious about sides! Complex yet delicate, brussels sprouts become irresistible when roasted to a golden brown perfection and dressed with a comforting Thai peanut sauce.
Whew! How is it mid-November already? Between traveling back to the great state of Texas and catching a cold, I’ve almost forgotten that perhaps the most beloved food holiday of all, is just around the corner!
I’ve also realized during my time away from the kitchen, that it’s time to get serious about fulfillment and joy—to celebrate the ones you love, to give thanks for the tiny things and to work more on whatever creative calling lifts you. Moreover, I’ve come to terms with the fact that I really, really love brussels sprouts (despite my best attempts as a child to always avoid them at all costs!) and the fact that I’d better start thinking about my holiday table!
Often overlooked in my earlier years, brussels sprouts are a definite must have for me around the holidays. Food gentrification aside, I love these edible buds for all the right reasons—as the amazing cancer-fighting, vitamins C, K and protein yielding cruciferous vegetables they are!
In case you’re a little curious about the flavor profile here, trust me, peanut butter, chilies and brussels sprouts are amazing together. A recent trip to The Hightower restaurant in Austin, Texas confirmed this for me and I’ve never looked back.
This recipe is perfect for dressing up traditional roasted brussels sprouts. If you are looking for an irresistible, sweet + spicy side dish this holiday season, look no further. The brussels sprouts are roasted here to a golden brown perfection and dressed with a creamy peanut sauce. The peanut sauce would also make for a great dip for raw vegetables or added to salads or in a stir-fry. Enjoy!