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.
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
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.