No one turns down Brussels sprouts in my house. I know they often get a bad rap, but I think these tiny green sprouts are making a well-deserved come back, and with this recipe, I think you’ll see why they’re becoming one of my favorite things to make.
- 1 package of Brussels sprouts (about 2 heaping servings)
- Salt and pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 3 tbs unsweetened peanut butter
- 3 tbs honey
- 2 tbs rice vinegar (or apple cider vinegar, or tarragon vinegar, etc)
- 3-4 tbs olive oil (separated)
- 3 tbs of your favorite teriyaki sauce
- 1/4-1/2 c dried cranberries
- Half an orange, cut into small pieces
- Preheat oven to 400 degrees. Rinse the Brussels sprouts, then cut into halves. Toss in 1-2 tbs of olive oil and arrange on a roasting pan. Flavor with salt and pepper, garlic powder, and chili powder to taste. Roast in the oven for about 20 minutes, or until tender and golden brown.
- Fill a small bowl with hot water, and place the dried cranberries in the water to re-hydrate while the sprouts are cooking. Cut up your orange and set aside.
- In another medium mixing bowl, whisk the peanut butter, honey, vinegar, the remaining olive oil, and the teriyaki sauce until combined.
- When your sprouts are done, drain the cranberries. Toss the sprouts, cranberries, and orange slices in the bowl with sauce. Serve hot and enjoy!