I’m not good at good-bye. Neither is Hal. She avoids it about as well as she avoids nap-time. Twenty minutes after our guests leave, she rhythmically ask where they are. Somehow she’s forgotten the awkward, prolonged good-bye or lack thereof. The apple doesn’t fall far from the tree. I understand that phrase better now that we have an apple tree in our backyard. The poor kid never had a chance.
Good-byes. They’re awkward, especially when you’re short. There’s no good way to give a hug when you land on everyones chest. They make you say weird things in confined spaces, too. Like the front door. I’m nearly out of family secrets.
Yet here we are again, standing at the door. I’m stumbling over my words like usual. How will I say good-bye to 2015? I’ll probably talk about our fights over brass fixtures for the house. Or sleeping through the night again. Or trading workouts for a glass of wine. Don’t believe every headline you read.
To counteract those 365 glasses, I’m adding workouts back into my schedule next year. These brussels sprout bombs of flavor should help too. I stole the flavor profile from a new restaurant down the street after ordering a bowl of Sambal Peanut Brussels Sprouts. They’re soft in the middle because of a quick steam. Then coated in a simple, spicy peanut harissa sauce. And finally left to char in a hot oven. Little flavor bombs! I swapped harissa for sambal since it’s easier to find in stores. New to harissa? Check out this post from The Kitchn. It’s basically a flavorful hot sauce.
How was that for an awkward good-bye? See you next year friends! Thankful to get another one with you. But before the workouts start, Cosmos! And brussels sprouts too. Now I’m off to soak my lucky black eyed peas for new years day.
They’re soft in the middle from a steam and charred on the outside from a roast. Coated in a belly warming peanut harissa sauce. I have officially fallen in love with brussels sprouts.
Ingredients
Scale
4 c. brussels sprouts
2 tbsp. natural peanut butter
1 1/2 tbsp. soy sauce
1 tbsp. harissa
1/2 tbsp. olive oil
1/2 tbsp. honey
Garnish
crushed peanuts
green onions
Instructions
Rinse brussels sprouts. In a medium pot fitted with a steamer insert, add about 1″ of water. Pour brussels sprouts into the basket. Cover and turn to medium heat. Cook for 10 minutes, no more. Preheat oven to 450°. Line baking sheet with parchment paper. Set aside.
Meanwhile, make sauce. In a bowl, combine peanut butter, soy sauce, harissa, oil, and honey. Whisk until well combined. Once sprouts have cooked for 10 minutes, drain and return to pot. Pour 3/4 of the sauce over the sprouts. Reserve leftover sauce for later. Stir to evenly coat. Pour onto lined baking sheet. Bake for 5 minutes. Stir and bake for 5 minutes more or until crispy and slightly charred.
Remove from oven. Stir remaining sauce over. Add to a serving dish. Garnish with peanuts and green onions. Serve warm.
This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE >
This looks like such an incredible way to cook brussel sprouts in heaps of flavour – so saving to try! and a big happy new year – I try to think of it more as a hello to 2016 than a goodbye to 2015, but it does feel like the years pass too quickly – you feel like you have just gotten used to it and your are onto the next! Really enjoyed your writing about awkward goodbyes too -they are never easy!
I know brussels are having their moment in the food mags but they are still so underrated in local restaurants that it makes me weep. I love brussels sprouts and will eat them just about anyway their prepared, this recipe sounds uh-mazing! Happy New Year!
Happy happy New Year Melissa! So glad that in the past year we were able to meet and chat over breakfast 🙂 Here’s to hopefully seeing each other again next year! xo
These were SO good. Halved the recipe and had it over cauliflower rice for breakfast 🙂 Thank you!
I want to make this right now and eat it thats how awesome this looks
I’m obsessed with brussel sprouts lately and I keep looking for new recipes! I’ll definitely be trying this one out!
This looks like such an incredible way to cook brussel sprouts in heaps of flavour – so saving to try! and a big happy new year – I try to think of it more as a hello to 2016 than a goodbye to 2015, but it does feel like the years pass too quickly – you feel like you have just gotten used to it and your are onto the next! Really enjoyed your writing about awkward goodbyes too -they are never easy!
Cheers to a wonderful 2016!! These Brussels sprouts are what I live for!! So good. I love the idea of cooking them twice. Pinning!
I know brussels are having their moment in the food mags but they are still so underrated in local restaurants that it makes me weep. I love brussels sprouts and will eat them just about anyway their prepared, this recipe sounds uh-mazing! Happy New Year!
I am a newcommer to the brussel sprout camp but I love them now!
Kari
http://www.sweetteasweetie.com
These would make such a great appetizer at a NYE party!! Can’t wait to try them.
I love brussels sprouts, but I’ve never tried roasting them twice. These look like they’d be fantastically addictive. I can’t wait to try them.
These look delicious! I’m going to have to try them 🙂
Happy happy New Year Melissa! So glad that in the past year we were able to meet and chat over breakfast 🙂 Here’s to hopefully seeing each other again next year! xo