Roasted Brussels sprouts with peanuts is a simple recipe. A crowd-pleasing side dish.

Brussels sprouts are wonderful in this super easy recipe. Check out Julia Turshen’s new cookbook, Small Victories, she has some great recipes, including this one.

Roasted Brussels Sprouts with Peanuts

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• Author: Tania Van Pelt
• Total Time: 30 minutes
• Yield: 4 1x

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Description

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Ingredients

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• 1 ½ pounds brussels sprouts (trimmed and halved)
• 2 tablespoons safflower or grapeseed oil
• 1 tablespoon toasted sesame oil
• 1 teaspoon tamari or soy sauce
• 1 tablespoon Asian fish sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon unseasoned (and unsweetened rice vinegar)
• ¼ cup chopped roasted unsalted peanuts (for garnish)
• Sea salt (freshly ground pepper, to taste)

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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.

Notes

Adapted from from Julia Turshen’s Small Victories

• Prep Time: 5 minutes
• Cook Time: 25 minutes