Roasted Brussels Sprouts with Peanuts

Roasted Brussels Sprouts with Peanuts is a simple recipe, easy to prepare, and it’s tasty, crowd-pleasing side dish.

I love brussels sprouts, and if you do too, you’re going to really enjoy this easy recipe. Check out Julia Turshen’s new cookbook, Small Victories, she has some great recipes, including this one.

 

Brussels sprouts are a great side dish or as something you cook on Sunday and add to quick lunches all week. Hello, grain bowls! Serve these sprouts over your cooked whole grains and top with a fried egg. Filling, satisfying, and delicious. If you don’t love brussels sprouts, try this recipe. I promise it’s totally different than those gray boiled vegetables of your childhood. 

Roasted Brussels Sprouts with Peanuts
Serves 4
Jazz up simple roasted brussels sprouts with sesame oil, fish sauce, and vinegar. Top with dry roasted peanuts for a crunch.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 ½ pounds brussels sprouts, trimmed and halved
  2. 2 tablespoons safflower or grapeseed oil
  3. 1 tablespoon toasted sesame oil
  4. 1 teaspoon tamari or soy sauce
  5. 1 tablespoon Asian fish sauce
  6. 1 tablespoon fresh lime juice
  7. 1 tablespoon unseasoned (and unsweetened) rice vinegar
  8. ¼ cup chopped roasted unsalted peanuts, for garnish
  9. Sea salt, freshly ground pepper, to taste
Instructions
  1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the brussels sprouts with 
2 tablespoons of oil. Spread 
in an even layer and roast 
for about 25 minutes, stirring occasionally, until softened 
and browned.
  2. In a small bowl, whisk 1 tablespoon of sesame oil with the tamari, fish sauce, and vinegar. Squeeze a quarter of a fresh lime over the roasted vegetables (about a tablespoon) and drizzle the sauce over the warm brussels sprouts. Season to taste with salt and pepper, and more tamari, as needed. Transfer to a platter, sprinkle with chopped peanuts and serve.
Adapted from from Julia Turshen's Small Victories
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