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
- 1–2 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
- Pre-heat the oven to 375 degrees F.
- Remove any discolored or loose leaves from the brussels sprouts and trim the ends.
- Slice each sprout in half.
- 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.
- Place each sprout, cut side down on a large baking sheet.
- Roast for 25 minutes (or until charred and tender).
Thai Peanut Sauce
- 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.
- 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.