Sweet + Spicy Brussels Sprouts with Thai Peanut Sauce

  • Author: Homegrown Provisions
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x
  • Category: Sides
  • Cuisine: Vegan, Gluten-Free


Complex yet delicate, sweet + spicy brussels sprouts are irresistible when roasted to a golden brown perfection and dressed with a comforting Thai peanut sauce.



For the Roasted Brussels Sprouts

  • 24 oz brussels sprouts (cleaned and rinsed)
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp red chile flakes


  • 1/4 cup of dried raisins or cranberries

For the Thai Peanut Sauce

  • juice of 2 limes + lime zest
  • 1/2 tsp dried red chile flakes (or 1/2 fresh red chile seeded and chopped)
  • 1/2 tsp sesame oil
  • 12 tsp tamari (depending on taste)
  • 1 cup peanut butter
  • 3/4 cup coconut milk
  • 3 cloves of garlic
  • 1 tsp fresh grated ginger


Roasted Brussels Sprouts

  1. Pre-heat the oven to 375 degrees F.
  2. Remove any discolored or loose leaves from the brussels sprouts and trim the ends.
  3. Slice each sprout in half.
  4. Place sprouts in a large plastic bag and add the olive oil, salt, chile flakes and maple syrup. Shake sprouts around and toss to coat.
  5. Place each sprout, cut side down on a large baking sheet.
  6. Roast for 25 minutes (or until charred and tender).

Thai Peanut Sauce

  1. Place all ingredients in a blender or food processor and whirl away. If the sauce is too think or spicy, add in a little more coconut milk.


  1. Add dried raisins or cranberries in a large bowl with roasted brussels sprouts and toss well. Drizzle sauce over the top and enjoy!


Leftover sauce should keep well (covered) in the refrigerator for a week or two. Add in a little more tamari as needed to enliven the flavors.