"Brussels Sprouts have been a favorite food of mine since childhood. When I was a kid, they came packaged and frozen, which meant a lot of the nutrient density of the plants was lost. Now, Brussels Sprouts are widely available fresh and pack so much more flavor for their punch. I meet a lot of folks who at first do not love these tiny cruciferous cabbages, because their childhood memories were boiled and tasteless. This recipe brings a punchy twist to this typically underrated veggie. If you don't have time to make the peanut sauce, just coat the brussels in olive oil and sea salt and roast them anyway. THey will be crispy and delicious." Hannah Gruber
Total Time: 40 minutes
1lb brussels sprouts, halved
2 tablespoon mild olive oil or sesame oil
1/2 teaspoon sea salt
Peanut Sauce, yields: 1 cup
1 cup roasted unsalted Peanuts
1 tablespoon roasted peanut or sesame oil
Grated zest and juice of 1-2 limes
4 teaspoon tamari
½ cup coconut milk or water
1/2 teaspoon salt
½ teaspoon tamarind paste (optional)
Cayenne to taste (optional-will be spicy!)
1 thumb size piece of fresh ginger, minced
2 plump cloves garlic, minced
1. Pre-heat oven to 400 degrees.
2. Combine all ingredients for the Peanut Sauce into a food processor and blend until smooth and creamy.
2. Mix 2 tablespoon peanut sauce and 2 tablespoon mild olive oil into brussels sprouts and toss to coat.
3. Spread brussels sprouts onto a baking sheet so that they are NOT TOUCHING each other. If the veggies touch each other, they will steam and not get crispy.
4. Place in oven for 20 min.
5. Serve with remaining peanut sauce.
+ High in Fiber
+ Aids Digestion
+ Aids weightloss
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber.
Photo thanks to Roxxe NYC Photography.
This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved
The Earth Diet
These March recipes are created by Chef Hannah Gruber who lives the lifestyle.