Roasted Peanut Brussel Sprouts
Recipe by Ellen Whitney | @ellen_whitney
National Peanut Butter Day is certainly one of the top 5 days of the year- but then again, I pretty much celebrate this holiday every day as peanut butter has been one of my favorite foods since birth. Whether it’s spread on toast, layered in a cake, or simply scooped onto a spoon, I’m on board. When it comes to peanut butter in cooking, most people think of dessert recipes, but I’m breaking the mold today and using it as a key ingredient in these Roasted Peanut Brussel Sprouts!
Roasted Peanut Brussel Sprouts
- Grind the onions and garlic in a food processor until very fine. Pour into a large mixing bowl with the remaining ingredients, except for the brussel sprouts and peanuts- mix well.
- Wash, cut off the stems, and slice the brussel sprouts in half. Add to the peanut marinade, tossing to coat, then cover and refrigerate at least 30 minutes, but up to 24 hours (or overnight). 3) When ready to cook, preheat the oven to 400 F. Spread the vegetables out evenly on a parchment lined baking sheet(s), trying not to crowd the pan too much. Roast 25-35 minutes- tossing halfway through- until a fork can pierce the sprout, or until the softness of your liking. Season with additional sea salt, if needed.
- Serve sprinkled with chopped peanuts or drizzled with a bit more peanut butter. Enjoy as a snack, appetizer, or as part of a regular meal!
- 2 small yellow onions - minced
- 2 cloves garlic - minced
- 1/3 cup natural peanut butter
- 1/4 cup Bragg's liquid aminos or soy sauce
- 1 1/2 T lemon juice - about one large lemon
- 2T VitaFiber powder
- 1 1/2 tsp coriander
- 1 tsp cumin
- 1/2 tsp sea salt - to taste- can wait until cooked to salt if you'd like
- black pepper - to taste
- cayenne pepper - just a dash, to taste!
- 3 pound of brussel sprouts (or 2lbs sprouts + 1 lb broccoli florets) - (can sub 1 pound for broccoli florets)
- roasted peanuts - for garnish