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
- crushed peanuts
- green onions
- 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.