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Creamy Thai Peanut Brussels Sprouts
So you think you hate brussels sprouts? Think Again! This plant-based vegan recipe will make you fall in love with these misunderstood nutritional giants. Thinly slicing the sprouts before cooking takes away some of the intensity of the bitter flavor. Then we top it off with this deliciously rich creamy Thai sauce for brussels sprouts nirvana.
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Ingredients
- 12 ounces brussels sprouts, sliced thinly
- 2 cloves garlic, minced
- 1 ½ tbsp peanut butter
- 2 tsp white miso paste
- 1 tbsp lime juice
- ½ tsp crushed red pepper flakes
- ⅓ cup water
- 1 tbsp sesame seeds, optional
Instructions
- Sauté brussels in a pan for 5-10 minutes, with a little bit of water to keep it from sticking.
- Add the minced garlic and cook for another couple minutes.
- Blend remaining ingredients except for the sesame seeds in a blender or whisk until well blended.
- Pour sauce over brussels and cook for a couple minutes.
- Sprinkle on sesame seeds before serving.
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Nutrition info
Calories: 187kcalCarbohydrates: 22gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 329mgPotassium: 791mgFiber: 8gSugar: 6gVitamin A: 1440IUVitamin C: 148mgCalcium: 129mgIron: 3mg
5 comments
Could you use peanut butter powder in place of the peanut butter?
Yes, but it won’t have as good of flavor
Although I love Brussels sprouts, I had a half of a head of cabbage that needed using. It was excellent and so easy. I will definitely be making this again… with the Brussels sprouts!!
I’m allergic to miso paste and to any soy. Is there something I can use to substitute the miso paste?
PS I really like your website!!
You could just leave it out but you might need to add a little more salt of your choice.