Peanut Butter Sriracha Roasted Brussels Sprouts
Thinly sliced Brussels sprouts are roasted in the oven until crispy and then topped with a creamy peanut butter Sriracha sauce.
Servings: 6 servings
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 or Tamari 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!
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
Calories: 215kcal | Carbohydrates: 17g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 564mg | Potassium: 705mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 129mg | Calcium: 73mg | Iron: 3mg
