4 Cups Brussels Sprouts (halved, trimmed)
2 tsps Avocado Oil
Sea Salt & Black Pepper (to taste)
2 tbsps All Natural Peanut Butter
1 Lime (juiced)
2 tsps Tamari
1/2 tsp Sriracha
1 tbsp Water
3 tbsps Raw Peanuts (crushed)
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, add the Brussels sprouts and avocado oil. Season with salt and pepper to taste and toss well. Transfer to the baking sheet and place in the oven. Bake for 25 to 28 minutes, until crispy and browned.
- Meanwhile, in a small bowl, add the peanut butter, lime juice, tamari, sriracha, and water. Whisk to combine.
- When ready to serve, drizzle the peanut sauce on top of the roasted Brussels sprouts and top with crushed peanuts. Enjoy!
Leftovers – Store in a sealed container in the fridge for up to 3 days. Reheat on the stovetop in a skillet.
Serving Size – One serving is equal to about one cup.
Nut-Free – Use sunflower seed butter instead of peanut butter and sunflower seeds instead of peanuts.
No Sriracha – Use chili flakes or another hot sauce instead.