In the past few years, brussel sprouts have become one of the trendiest, sexiest little veggies on the market.
And they pair so nicely with so many flavors…allow me to elaborate...
Brussels and bacon.
Brussels and mustard.
Brussels and maple.
Brussels and pecans.
Brussels and apples.
But you usually don’t think of salty, briney, distinctly Asian flavors and brussel sprouts, do you?
Well, think again.
Cause I’ve got a brussel sprout recipe today that is going to shake, rattle, and roll all others to the curb!
They’re crispy. They’re salty. They’re a little sweet. And they’re a little spicy…
Just the kinda of dish your Thanksgiving (or whenever!) menu needs to wake it up and take it to the next level.
Over the past few years, I just LOVE how brussel sprouts seems to be popping up everywhere and in every way, shape, and form.
From crunchy duck fat-fried brussel sprout leaves to shaved brussel sprout salad to roasted brussel sprouts with maple and bacon, I can’t seem to get enough of these cruciferous cuties.
But it wasn’t until a happy hour in Austin's The Hightower a few months back that my brussel sprout world was truly rocked.
And it all boils down to two simple words: peanut butter.
WHAT THE WHAT?!?!?!
Yup, who knew peanut butter+brussel sprouts=
I always perk up when I see brussel sprouts on a menu, but usually it’s the same flavor profiles over and over again (I’m not complaining, though)…maple, pecans, cinnamon, bacon, cranberry, parmesan, goat cheese, walnuts, butternut squash, sweet potatoes…
But peanut butter?!
AND golden raisins?!
Uh huh. Uh huh.
Ever since that tequila-spiked happy hour in August, I’ve been on the quest to recreate these brussel sprouts…and after months of testing, I’ve FINALLY perfected them, with a few creative liberties, of course.
But it’s pretty simple, gang.
Here’s whatcha gotta do…easy peasy paleo…
1) Chop chop chop.
2) Schmear that coconut oil.
3) Roasty toasty.
4) Get saucy.
5) Mmmmm, dates.
6) Toss and nosh.
That is IT!
Be warned, y’all, that 1 pound of brussel sprouts may sound like a lot, but these little beauties shrink down a ton.
1 pound= 4 average eater servings or 2-3 Healthy Happy Texan servings (I can eat A LOT of brussel sprouts).
Not a fan of brussels? Swap them out for broccoli for an equally delicious, nutritious side!
Not digging the dates? Go for the original ingredient- golden raisins- for a burst of sweetness and chewy contrast to the crispy and crunch. Dried apricots would add an interesting brightness, too!
Sensitive or allergic to peanuts? Use almond, cashew, or sunflower seed butter instead!
Whether these are the saucy sidekick to some turkey next week or pop up as a companion to some Asian Beef Kebabs or, take a page from my book, appear on your breakfast plate with fried eggs, you can’t go wrong.
And if this recipe floats your boat, you might be interested in these gems, too:
Some goodies to make this fabulous foodie dish come true:
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!