These brussels sprouts are creamy and have sweet and savory notes with the peanut butter sauce. They are a perfect side dish for Thanksgiving or any time of your you are craving brussels sprouts. The whole family will love this, I promise! I have included air fryer instructions as well.
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)
Cashew Butter. This nut butter pairs perfectly with this dish. If you really want to kick the flavor up a notch try this wasabi ginger cashew butter.
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 (Optional!!!) 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).
Step 3: Mix together the nut butter, 1/2 cup of water and 1 tsp of vinegar. Red wine or apple cider vinegar will work best for flavor. 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: Place the dried cranberries, blueberries or cherries in a small dish with 1/4 cup of water and microwave them for about 45 seconds to soften the fruit. Or just soak the dried fruit in hot water for a few minutes. Drain the liquid.
Step 5 and Step 6: Add in the cranberries and cashew or peanut butter sauce. Mix well! Pop the brussels back in the oven for about 3 minutes to warm them up 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 tbsp garlic powder
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup crushed pecans
- ½ cup water * to thin the sauce
- Preheat oven to 400. Slice brussels sprouts into halves or quarters depending on how large they are.
- 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 40 minutes (toss regularly to ensure an even cook)
- Mix together the nut butter, 1/2 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.
- 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 immediatly.