These brussels sprouts are creamy and have sweet and savory notes with the peanut butter sauce, similar to a thai peanut sauce. The perfect side dish for Thanksgiving or any time of your you are craving brussels sprouts.
Why Make These Roasted Brussel Sprouts?
They are allergy friendly. You can use ANY nut butter you prefer. I call for cashew butter but peanut butter, sunflower butter or almond would work great for this recipe.
They are diet friendly. They are vegetarian, vegan and I assure you meat eaters will love them. You won't be missing the bacon with these.
Fool proof baking! Anyone can make these and the kids can have fun helping in the kitchen with this one.
They pair great with many dishes. You can have these as an appetizer, on salads or as a side for the holidays or any day of the year. They are super tasty paired with my Air Fried Salmon.
Brussels Sprouts. They are one of my favorite roasted veggie. You can use frozen brussels sprouts but fresh is always best! You will need about 4 to 6 cups of chopped brussels sprouts for this recipe (about 1.5 - 2 pounds)
Peanut Butter. Any nut butter will work but I find drippy, natural peanut butter to work the best and taste the best.
Dried cranberries. Any dried fruit will work in all honestly. I just love the color the cranberries bring to this dish.
Pecans. They give the dish a perfect soft crunchy texture similar to bacon. You can also swap it for walnuts or peanuts.
Soy Sauce. Soy or coconut aminos will give it a nice salted flavor.
How To Make Roasted Brussels Sprouts With Peanut Butter.
Step 1: Slice brussels sprouts into halves or quarters depending on how large they are.
Step 2: Toss the brussels in a big bowl with 2 tbsp of olive oil and all of the seasonings (garlic powder, salt & pepper). Bake on 400º for about 30 minutes.
Step 3: Mix together the nut butter, add in water and soy sauce. You may need a pinch of salt to season but taste as you go. Water is used to thin the sauce and make it spread evenly.
Step 4: chop your dried fruit and pecans.
Step 5 and Step 6: Add in the cranberries and peanut butter sauce. Mix well! Pop the brussels back in the oven for about 3 minutes to warm them up (optional) or you can serve them directly after tossing.
FAQs and Expert Tips
Absolutely! I encourage it. Almond, peanut, or sunflower butter would be delicious.
Yes! Cauliflower will be a great substitute.
I prefer the medium size but you can use any size your local grocery store offers.
Yes, I used wild blueberries and cranberries for this recipe because I had them on had. You can also use dried cherries or apricots.
Use parchment paper for easy cleanup! Parchment paper will also help to prevent the brussels sprouts from sticking.
Roasted Brussels Sprouts With Peanut Butter
- 1½ -2 lbs brussels sprouts
- ⅓ cup peanut butter *
- 2 tbsp olive oil
- ½ cup dried cranberries
- 1 tbsp soy sauce optional
- 1 tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup crushed pecans
- ½ cup water * to thin the sauce
- Preheat oven to 400º Slice brussel sprouts into halves or quarters depending on how large they are. Just be sure they are similar in size.
- Toss the brussels in a big bowl with 2 tbsp of olive oil and all of the seasonings (garlic powder, salt & pepper). Place a sheet of parchment paper on cookie sheet and put in oven for 30- 35 minutes or until they are browned and softened (toss regularly to ensure an even cook). Chop up peans and cranberries.
- Mix together the nut butter, 1/4 cup of water and 1 tbs soy sauce or aminos. You may need a pinch of salt to season the sauce but taste as you go. Water is used to thin the sauce and make it spread evenly. You can add more water a little at a time until it's a dressing consistency.
- Once brussels sprouts come out of the oven, add them to a large bowl. Add the sauce, nuts, cranberries to them. Toss well and serve immediately.