Brussels Sprouts With Peanut Vinaigrette
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds brussels sprouts, trimmed, halved and rinsed in cold water
- ¼cup peanut oil
- Salt
- 4teaspoons champagne vinegar
- 2teaspoons honey or maple syrup
- 2tablespoons unsweetened peanut butter, creamy or chunky
- Hot sauce or chile oil (optional)
- 1large navel orange
- 3tablespoons dried tart cherries or cranberries, plumped in warm water, drained and coarsely chopped
- Crispy fried shallots, for garnish (optional)
- Chopped fresh mint, for garnish (optional)
Nutritional analysis per serving (10 servings)
122 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
- Step 2
Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
- Step 3
Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
- Step 4
When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
- Step 5
Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
- Step 6
Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.
Private Notes
Comments
Works with broccoli, too
Great recipe
What a delightful combination of flavor sand textures (yay, crispy shallots!). I made this exactly as written, although I did use the dried cranberries, which I had on hand. I think some diced roasted winter squash and/or chestnuts would be a lovely addition, especially if using this as a vegetarian main.
Phenomenal. I like this even without the addition of cherries and oranges. Can use apple cider vinager instead of champagne. My go-to for Brussels.
Make-ahead Thanksgiving staple. Excellent and a guest favorite as is. Just as good with white wine vinegar and dried cranberries.
Made with all ingredients and as directed except shredded the brussels sprouts to get a little more of a consistent, crispy texture. Roasted them for a shorter amount of time, stirring often, until about half of the leaves were browned at the edges. Found the final texture and flavor combination divine. Make sure to serve and eat immediately. Definitely going in the rotation!
I had high hopes as I love recipes that combine peanut, vinegar and orange, and I’m a Brussels sprouts fan. This is the opposite of clean flavors as you end up with a sloppy mush. It’s not inedible, it’s just not good. However, highly recommend the crispy fried shallots for any recipe or just eating by themselves - they are amazing
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