Throw a party on your plate!
The January blahs are officially here. Everyone has fallen off their holiday high into a frozen, grey world, with not much to look forward to except (perhaps) spring break . . . and if you’re several years out of school, like me, you don’t even have that!
In seasons like this, the only way to have fun is to make it yourself—and my favorite way is to make fun food! Which is why I roasted up these Loaded Thai-Peanut Brussels Sprouts.
Drizzled with rich peanut sauce and showered with toppings, these Loaded Brussels Sprouts are the perfect thing to brighten your day. Here the sprouts are roasted until they’re deliciously crispy on the outside and perfectly soft in the middle, and then topped with creamy Thai peanut sauce and loads of fresh red pepper, bean sprouts, scallions, and roasted peanuts! The result? An addictively delicious (completely vegan) dish that makes a great party appetizer, game day snack . . . or single-serving dinner for you and you alone. (You have been warned—once you start eating these, it’s really hard to stop!)
When it’s grey outside, it’s especially important to bring the fun inside! I hope you can find many ways to do that this January, but if you’re struggling for inspiration, why not start with tonight’s dinner? Grab a bag of sprouts and throw yourself a party on your plate!
Enjoy!
Loaded Thai-Peanut Brussels Sprouts
(Serves 4-6)
2 pounds brussels sprouts, trimmed
3 tbsp vegetable oil
½ teaspoon Diamond Crystal kosher salt
½ red bell pepper, cut into thin strips
2-3 scallions, thinly sliced
¼ cup bean sprouts
Dry roasted peanuts, roughly crushed
Thai Peanut sauce (see below)
For the Thai Peanut Sauce:
1/3 cup creamy natural peanut butter
¼ cup unsweetened coconut milk
3 tbsp fresh lime juice
1 tbsp brown sugar
2 tbsp soy sauce
1 tsp sesame oil
1 clove garlic, minced
1 1-inch piece ginger, grated
1/8- ¼ tsp cayenne
Method
Preheat the oven to 400 degrees F. Toss brussels sprouts with vegetable oil and kosher salt; spread onto an unlined rimmed baking sheet. Roast for 25-30 minutes, or until crispy on the outside and soft in the center. Transfer to a serving dish and drizzle with peanut sauce. Sprinkle with red bell pepper, scallions, bean sprouts, and dry roasted peanuts. Serve with a side of sauce for dipping.
For the Thai-Peanut Sauce:
In a small bowl, stir together peanut butter and coconut milk until smooth. Add remaining ingredients; taste and add additional salt as needed.
Originally posted January 15, 2022.