Damn! Bam! Mmmmm! Wow.
I just loooooove Brussels sprouts. They are definitely one of my favorite vegetables. They’re also one of those vegetables that are so “in” nowadays, you can find a version of them on just about any modern(ish) restaurant. Which is where I first discovered them done up this way. There’s a restaurant called the Hightower here in Austin that my husband I just love. They have fine dining food in a causal setting and without the fine dining prices. We have never been disappointed. They have peanut butter Brussels sprouts and they are to die for. I absolutely fell in love with them prepared this way and knew I’d have to recreate it at home. That’s one of my favorite parts about going out to eat, trying new flavors and bringing those flavors home.
Brussels sprouts are absolutely fabulous sprinkled with salt, pepper, olive oil and left to roast. Just look at them! Aren’t they beautiful, just as nature intended. I nibble them straight from the oven, relishing in the dark, crispy bits that comes from high-temp roasting. I love them shaved into a salad or I’ll take the old-fashioned route and toss them with in a pan with some crisped up bacon. Such a versatile and yummy veggie.
This recipe makes extra sauce, which I love because it pairs very nicely with grilled chicken, as a dipping sauce for spring rolls, or double the batch of Brussels sprouts for a real feast. Or you know, just eaten out of a bowl with a giant spoon.
There’s nothing wrong with extra peanut butter sauce!
I’ve tried making this Thai peanut sauce many times and it always seemed to be missing something. Something good, and I could never really put my finger on what it might be. Fish sauce. I always tried to skip the fish sauce, because it seems yucky. That’s exactly what it was missing and now my life is changed. Fish sauce is not yucky! It’s neccessary in order to balance out the dish and adds a punch of flavor. Next time I won’t skip the fish sauce. Fish sauce provides the saltiness this dish so needs and brings a great, savory depth of flavor to the overall dish. It also provides a good deal of umami to really kick up the flavor.
And boy, are these Brussels sprouts packed full of flavor! They have big, bold flavor.
Just how I like em.
- 1 ½ cups Brussels sprouts, trimmed and halved
- 3 tablespoon olive oil
- -for sauce-
- 1 1” piece ginger, peeled
- 2 cloves garlic
- 3 tablespoon soy sauce
- ½ cup creamy peanut butter
- 1 tablespoon apple cider vinegar
- juice of half small lime
- 1 ½ tablespoons fish sauce
- 1 teaspoon sesame oil
- ¼ cup water
- 1 teaspoon red chili flakes
- -for garnish-
- lime wedges
- 1/4 cup chopped cilantro
- 1/4 cup crushed peanuts or cashews
- Preheat oven to 400°
- Toss brussels sprouts with olive oil, salt and pepper to taste.
- Roast 25 minutes, until black spots form on Brussels sprouts
- Meanwhile, make sauce. Combine all ingredients for sauce into a food processor, blend until well combined and creamy. Set aside.
- If you’d like the Brussels sprouts extra crispy, like me, broil on low for 5-7 minutes after initial 25 minute cook time is over
- Remove Brussels sprouts from oven and toss in large bowl with 1 cup of the peanut sauce, reserve rest of sauce for future use. Garnish with lime wedge, cilantro and peanuts.