I never liked brussels sprouts growing up.
I was probably 10 or 11, when I had them for the first time.
It was just straight up boiled in water, with no other seasonings or flavors.
It was totally plain and completely bland.
It didn’t smell that great either.
And of course, me being a kid who loved eating french fries, hamburgers, hot dogs, and potato chips—-this plain green ball of a vegetable was just NOT gonna fly.
I was at the dinner table, and I was forced to eat it.
Once I put that thing in my mouth….the horrible taste, the nasty texture—-I had one of THE strongest gag reflexes ever, and I immediately spit it out!
“Never again!” I said!
Well, I had a bad association with brussels sprouts ever since (that was about 20 years ago!), and I’ve never wanted to see one, touch one, or ever thought to order them ever since that day.
Until recently— when my sister sautéed some brussels sprouts in olive oil and garlic. It was slightly burnt and crispy. Then she slathered them in some sweet chili sauce.
It was AMAZING.
It was DELICIOUS.
It was so finger-lickin’ good, I couldn’t get enough of it.
How could something this good naturally, possibly exist??!!
My mind was freakin’ blown.
It was like candy.
I could eat these all day, every day.
Never thought it would happen, but my sister’s brussels sprouts recipe just completely opened my mind up to the idea of actually LOVING brussels sprouts.
It was like I was Keanu Reeves / Neo, and I saw what the Matrix really was for the first time.
“WHOOAAAA….”
And in that instance, I was hooked.
ADDICTED.
It literally is one of my favorite foods to scarf down right now.
I’ll demolish a plate in seconds.
They’re so good.
Ever since, I’ve been ordering any form of sauteed brussell sprouts I could find on the menu whenever and wherever I eat out at restaurants.
This is my go-to appetizer.
I never thought nature could produce something that tasted so unbelievable good and was just as good for you at the same time. Here’s a quick rundown of the nutritional benefits of brussels sprouts:
-High in Vitamin C, which helps to boost the immune system, fights UV skin damage, and protects the body against cell damage and free radicals.
-High in Vitamin K, which helps to keep bones strong and healthy. It also helps to regulate normal blood clotting during an injury.
-High in Fiber, which helps remove toxins from the body and keeps the digestive system in good working order.
I was inspired and pumped after tasting my sister’s recipe. Now, after cooking these on a regular basis myself (about twice a week), I added my own little spin to them, making them spicier, more garlic-ky, and topped it all off with, you guessed it—-PEANUT BUTTER!
Enter my Black Pepper Garlic Peanut Butter Brussels Sprouts.
I can honestly say, I’ve never had brussell sprouts better than what I’m about to share.
It’s very simple, yet the dish is bursting with flavor.
The black pepper, the garlic, the raw red onions, the melted peanut butter—–this fusion of flavors, combined with freshly sauteed brussels sprouts, man…I’m tellin’ you….this will blow your mind!
Just like The Nature Boy Ric Flair would say, “To be the man, You’ve gotta beat THE MAN!!!“
And this brussell sprouts recipe right here, is—— THE MAN!!!
These taste great all by themselves as an appetizer or snack, or you can pair them up with your favorite lean protein source, like chicken, or even sub in for the veggies on my peanut butter salmon burger recipe.
OK, here’s what you’ll need:
Alright then, let’s get to it!!
| Prep Time | 5 minutes |
| Cook Time | 11-13 minutes |
| Servings |
people
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- 12 brussels sprouts
- 2 tbsp olive oil
- black pepper
- 2 tsp reduced sodium soy sauce
- 1/4 red onions (raw)
- 3 tbsp natural peanut butter (melted)
Ingredients
Main ingredients
For garnish
|
|
- Add olive oil to skillet and set to medium heat.
- Rinse brussels sprouts, then slice in halves. Chop red onions and set aside.
- Add sprouts to mixing bowl, then add olive oil and black pepper. Mix thoroughly.
- Place sprouts flat face down on skillet. Add more pepper on top if desired. Cook for 5-7 minutes, or until bottom is slightly charred.
- Flip over sprouts, then cook for another 5-6 min.
- Add minced garlic and soy sauce to skillet with the sprouts. Lower heat to low/med. Toss and sauté continuously for 30 sec. Take off heat.
- Microwave peanut butter for 40 sec. to 1 min. until melted.
- Drizzle melted peanut butter on top of sprouts. Garnish with red onions. Bon appetit!
-I add lots and lots of black pepper, it is the standout flavor, among others, in this recipe. But of course, you can customize to your liking if you don't want it that spicy.
-Be careful not to burn the garlic! Garlic burns easily even at medium heat, so don't sauté for more than a minute, at the most!
-Another great complimentary sauce to go along with the peanut butter is dijon mustard. Drizzling a little bit on top adds a nice spicy and sour kick!
-If i want to cheat a little, I'll add some sweet chili sauce. This will add some sweetness to the dish, but note that this will increase the carb and sugar content.
**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge. It is not the definitive values or guaranteed to be 100% accurate information. Use only as a reference.**
4 comments
I didn’t think anything could top sweet chili sauce on top of my Brussels Sprouts until I tried this recipe. The peanut butter melted on top adds a new kind of smokiness to the charred leaves. It gives it a much deeper flavor. Definitely a do not knock it until you try it recipe. 11 out of 10 would scarf it down again!!!
1000% agree Jenny. This is one of my all time favorite recipes, no doubt about it!
Looks delish!!!! Def gonna try it out!
It is delish! Try it out man!!