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Brussels Sprouts Roasted in a Peanut Harissa Sauce

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  • Yield: 3-4 servings 1x


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
  • Garnish
  • crushed peanuts
  • green onions


  1. 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.
  2. 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.
  3. Remove from oven. Stir remaining sauce over. Add to a serving dish. Garnish with peanuts and green onions. Serve warm.
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