Thai Peanut Pan-Fried Brussels Sprouts will be your new favorite way to enjoy brussels! Coated in a thick spicy peanut sauce, they are irresistible! Vegan + Paleo option
Hooray for another brussels sprouts recipe! This is our 4th brussels recipe within less than a year’s time and we’re not mad about it.
In fact I’m quite estactic because this recipe is wayyy different than the others. I actually went out of my comfort zone to make these, GASP. For one, these brussels are pan-fried instead of roasted, which was nerve-wracking because I wasn’t sure if they would cook as well.
Secondly, these guys are sautéed in a thick thai-peanut sauce. I never usually use peanut butter in savory dishes, but this recipe is an exception. I’m usually not a huge fan of thick sauces, but this thai-peanut sauce will blow your mind. I know you’re probably thinking that peanut butter and brussels sprouts don’t mix, but I’m here to tell you that they do.
When you combine peanut butter with salty/savory/spicy ingredients, magic happens. I used Fire Cider’s apple cider vinegar & honey tonic to help make this epic sauce even more epic. Not only does it add more zing to the sauce, but also extra help benefits! I’m sure you’ve heard before that apple cider vinegar is really good for you, but Fire Cider is even more enjoyable to use! It’s got tons of flavor, spice and everything niceeee.
If you’re looking for a brussels sprouts recipe that is flavorful, easy and crowd-pleasing, these brussels are FOR YOU.
Thai Peanut Pan-Fried Brussels Sprouts
Brussels sprouts are pan-fried until crispy and coated in a thick thai-peanut sauce to create an unforgettable, crowd-pleasing side dish! You’ll be wowed by the flavor!
- 1/4 cup smooth natural peanut butter
- 1/4 cup Fire Cider apple cider vinegar tonic
- 1/4 cup coconut aminos
- 1 Tbsp. sriracha (or more if you like it extra spicy)
- 1/2 tsp. ground ginger
- 1/2 tsp. red pepper flakes
- 4-5 cups brussels sprouts, halved (or quartered if too big)
- 1 Tbsp. olive oil
- Whisk all ingredients for sauce in a bowl until smooth.
- Heat a cast-iron skillet to medium with olive oil. Add brussels sprouts and flip occasionally until browned and slightly crispy (about 7 minutes).
- Lower heat and stir in thai peanut sauce, coating the brussels sprouts evenly. Let simmer and cook for 2-3 more minutes.
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