Description
Spice up your roasted Brussels sprouts with this bold Sriracha Peanut Butter recipe! A perfect blend of nutty, savory, and spicy flavors makes this easy dish an irresistible side or snack.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1 ½ tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp creamy peanut butter
- 1 tbsp Sriracha (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tsp rice vinegar
- 1 clove garlic, minced
- 1–2 tbsp water (to thin sauce, if needed)
- 1 tbsp chopped peanuts (for garnish)
- 1 tbsp chopped cilantro or green onions (for garnish)
Instructions
Step 1: Roast the Brussels Sprouts
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Arrange them cut side down on the baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until crispy and golden brown.
Step 2: Make the Sriracha Peanut Butter Sauce
- In a small bowl, whisk together peanut butter, Sriracha, soy sauce, maple syrup, rice vinegar, and minced garlic.
- If the sauce is too thick, add 1–2 tablespoons of water to achieve a smooth consistency.
Step 3: Toss & Serve
- Transfer the roasted Brussels sprouts to a large bowl.
- Drizzle the sauce over the sprouts and toss until well coated.
- Garnish with chopped peanuts and cilantro or green onions.
- Serve immediately and enjoy!
Notes
- Extra Crispy – Roast an additional 5 minutes or air-fry at 375°F for 15 minutes.
- Mild Version – Reduce or replace Sriracha with a mild chili sauce.
- Nut-Free Option – Use tahini or sunflower seed butter instead of peanut butter.
- Extra Tangy – Add a squeeze of fresh lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, appetizer
- Method: Roasting
- Cuisine: Fusion, Asian-Inspired
Keywords: Brussels sprouts, Sriracha, peanut butter sauce, roasted vegetables, spicy side dish