Thinly sliced Brussels sprouts are roasted in the oven until crispy and then topped with a creamy peanut butter Sriracha sauce. This Asian-style recipe is loaded with spicy flavors and makes a wonderful gluten-free, dairy-free, vegan, and healthy side dish option for dinner!
Want a few other easy Brussels sprouts recipes? You might also enjoy these Smashed Brussels Sprouts, Crispy Brussels Sprouts with Bacon, and this Shredded Brussels Sprouts Salad.
Oven-Roasted Asian Inspired Recipe
Living in Austin it is pretty easy to find restaurants that fuse two cultures of flavors together.
There are restaurants that combine Southern barbecue flavors with Thai food…
Indian curry with Mexican tacos…
Or create traditional Asian dishes with an Americanized twist.
And these roasted Brussels sprouts with a peanut butter sriracha sauce were the perfect example of that!
Roasted Brussels Sprouts
After sharing an order of Vinaigrette’s addicting Brussels sprouts with one of my girl friends, I couldn’t get them out of my brain!
Much like I did with this Cream of Asparagus Soup or this Chicken Korma Curry, I immediately came home and got to work trying to recreate the dish in my own kitchen.
And after a little testing and tweaking the recipe you see below was created!
The Brussels sprouts are roasted in the oven until perfectly crispy…
A creamy vegan sauce of peanut butter, Sriracha, garlic and ginger is drizzled on top…
And then a little crunch and color are added with some chopped peanuts and fresh cilantro!
Ingredients
You will only need a few easy-to-find ingredients to make this recipe.
- Brussels Sprouts – You can purchase the sprouts in a bag that have already been rinsed to save you a little time.
- Oil – A light coating of olive oil is used to allow the sprouts to crisp up nicely when baked in the oven.
- Peanut Butter – Smooth nut butter was used that has no added salt or sugar.
- Vinegar – Rice vinegar is used in the recipe you see below, but apple cider vinegar may also be substituted.
- Sriracha – Feel free to use as little or as much as you prefer. Hot sauce can also be substituted.
- Garlic – Fresh garlic gives the sauce a nice punch of flavor.
- Ginger – You can buy already crushed ginger in the refrigerated area of your produce section.
Preparing
Before you start trimming and slicing the sprouts, make sure you have washed them thoroughly under running water. Dry them thoroughly.
Once they are cleaned, you will want to trim the end, or the hard white part, and discard them.
Next, flip the sprout onto the cutting board, cut side-down, and cut it into four slices, about 1/4-inch thick.
Repeat this process until all sprouts are thinly sliced.
Oven-Roasted Sprouts
Roasting them in the oven is a quick, easy, and simple way to get them perfectly crispy and fork tender.
For this recipe you will want to follow these steps:
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Preheat oven to 425 degrees.
- A hot oven allows them to crisp up on the exterior and get soft and tender on the interior.
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Toss sliced sprouts in a large bowl with olive oil and salt.
- Make sure you do not use too much oil as this can lead to a soggy, not crispy texture.
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Lay sprouts out in a single layer on a large parchment paper-lined baking sheet.
- You’ll want to use a large enough baking sheet (preferably a baker’s half-sheet pan) so the sliced sprouts do not overlap.
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Roast Brussels sprouts in preheated 425-degree oven for 23-25 minutes, or until fork tender.
- They will turn a bright green and can be easily pierced with a fork when they are done.
How to Make Sauce
While the sprouts are roasting in the oven, you can start preparing the peanut butter sriracha topping.
If you’re meal prepping this side dish ahead of time, you can always make this sauce and store it in the refrigerator for up to 1 week.
There are three different ways, in order of personal preference, that you can make this sauce:
- Mini-Prep Food Processor – Using a food processor is the best way to get a super creamy sauce that completely incorporates all of the ingredients. The one down side is that there are a few items you will need to clean up once you are done.
- High Speed Blender – The second best option is to use a high-speed blender, such as a Nutribullet. You won’t have quite as much control over the consistency, but it will still create a relatively creamy sauce.
- Whisk – It will be nearly impossible to get a creamy sauce by whisking the ingredients, but you will still acquire the same taste and flavor. If this is all you have on hand you can definitely use this!
To make the Asian peanut butter sauce add soy sauce, vinegar, garlic, ginger, and Sriracha to the bowl of a small food processor or blender.
Process for 20-30 seconds, or until smooth, adding water until your desired consistency is reached. You may need to add more or less water depending on the thickness of the peanut butter you use.
Serving it Up
The Brussels sprouts are roasted to crispy perfection, the topping is creamy and delicious, now it’s time to serve it up!
Place sprouts in a large serving bowl and drizzle with the salty and spicy dressing.
While it is technically optional, adding a bit of chopped cilantro and salted peanuts gives the dish an incredible freshness and crunch.
If you’re going to save some of this recipe for later, wait to add the cilantro and nuts until just before serving.
Any leftovers can be stored in the refrigerator in an airtight container for up to 3-4 days.
Cook’s Tip: I would not recommend freezing the cooked sprouts since they will lose their crisp texture.
What to Serve
There are so many different main dishes that would pair beautifully with these Asian Brussels sprouts.
A few of my favorites include:
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Peanut Butter Sriracha Roasted Brussels Sprouts
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Ingredients
- 2 lbs. Brussels sprouts ends trimmed and sliced
- 3 Tbsp. olive oil
- ½ tsp. salt
- ¼ cup peanut butter smooth*
- 2 Tbsp. soy sauce gluten-free*
- 1 Tbsp. rice vinegar or apple cider vinegar
- 1 clove garlic crushed
- ½ tsp. ginger grated
- 1-2 tsp. Sriracha sauce depending on desired spice level
- 2-3 Tbsp. water to thin out sauce
- 1 oz. salted peanuts coarsely chopped
- Cilantro finely chopped
Instructions
- Preheat oven to 425 degrees.
- Trim ends of Brussels sprouts and cut each sprout into 4 slices about ¼-inch thick.
- In a large bowl toss sliced sprouts with olive oil and salt.
- Lay sprouts out in a single layer on a large parchment paper-lined baking sheet.
- Roast Brussels sprouts in preheated oven for 23-25 minutes, or until fork tender.
- Add soy sauce, vinegar, garlic, ginger, and Sriracha sauce to the bowl of a small food processor or blender.
- Process for 20-30 seconds, or until smooth, adding water until your desired consistency is reached. You may need to add more or less water depending on the thickness of the peanut butter you use.
- Drizzle peanut butter-sriracha sauce over Brussels sprouts and sprinkle with chopped cilantro and peanuts to serve. Enjoy!
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Notes
- Tamari Sauce can also be used as a gluten-free alternative. Liquid coconut aminos can be substituted if you’re also avoiding soy.
- Almond or cashew butter may be substituted if you cannot have peanuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
