Roasted Brussels Sprouts with Sriracha Peanut Sauce

This is one of my most popular recipes for good reason. It’s easy to put together, and covers all the best flavor profiles… sweet, salty, spicy, umami. Try it on it’s own as a vegetable side with an Asian inspired meal, or serve them over steamed rice with roasted tofu.

Roasted Brussels Sprouts with Sriracha Peanut Sauce

Prep Time 10 minutes
Cook Time 40 minutes
This is one of my most popular recipes for good reason. It's easy to put together, and covers all the best flavor profiles… sweet, salty, spicy, umami. Try it on it's own as a vegetable side with an Asian inspired meal, or serve them over steamed rice with roasted tofu.
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Course Side Dish
Servings 2 Servings (when served as a side dish)

Ingredients
 

  • 1 pound brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • 2 garlic cloves, chopped finely
  • 1 tablespoon peanut butter
  • 2 tablespoons sriracha sauce
  • 1 1/2 tablespoons maple syrup

Instructions
 

  • Preheat your oven to 350 F. Place the brussels sprouts on a sheet pan or in a cast iron skillet and toss them with the salt and olive oil. Roast in the oven until tender and browned, about 35-40 minutes.
  • Meanwhile, combine the remaining ingredients (garlic, peanut butter, sriracha and syrup).
  • Remove the pan from the oven and add the remaining ingredients. Toss to coat, and return to the oven for another 5 minutes. Transfer to a serving bowl and serve warm.
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