Gluten Free Loaded Thai-Peanut Brussels Sprouts Recipe

               
Beautifully roasted Brussels sprouts are dressed with a rich, creamy Thai-peanut sauce and loaded with crispy flavorful toppings for an unforgettably delicious (and healthy) vegan recipe.
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Ingredients
Recipe yields 8 servings
Brussels Sprouts
2 lbs Brussels sprouts, trimmed and halved
3 Tbsp canola oil
1/2 tsp Kosher salt
1/2 red bell pepper, cut into strips
3 scallions, thinly sliced
1/4 cup bean sprouts
3 Tbsp unsalted dry-roasted peanuts, coarsely chopped
Thai-Peanut Sauce
1 Tbsp sugar
1/3 cup creamy natural peanut butter
1/4 cup unsweetened light coconut milk
3 Tbsp fresh lime juice
1 Tbsp light brown sugar
2 Tbsp reduced-sodium soy sauce (gluten free if needed)
1 tsp sesame oil
1 garlic clove, minced
1 inch fresh ginger, peeled and grated
1/4 tsp cayenne pepper, if desired
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Directions
Brussels Sprouts
Step 1

Preheat the oven to 400°F.

Step 2

In a large bowl, toss the Brussels sprouts with vegetable oil and kosher salt; spread onto an unlined rimmed baking sheet. Roast for 25-30 minutes, or until crispy on the outside and soft in the center.

Step 3

Transfer Brussels sprouts to a serving dish and drizzle with peanut sauce. Sprinkle with red bell pepper, scallions, bean sprouts, and dry roasted peanuts. Serve with a side of sauce for dipping.

Thai-Peanut Sauce
Step 1

In a small bowl, stir together peanut butter and coconut milk until smooth. Add the remaining ingredients and stir until well combined.

Time: 45 minutes
Servings: 8
Calories: 225
Make this for: Heart Healthy Healthy Kids
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Nutrition facts
Serving Size: 1 cup Brussels sprouts, 1 Tbsp sauce
Per serving:
calories:225
total fat:16g
sat fat:2g
cholesterol:0mg
sodium:285mg
total carb:16g
fibers:6g
sugars:5g
proteins:7g

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Gluten Free Loaded Thai-Peanut Brussels Sprouts Recipe

Ingredients
Recipe yields 8 servings
Brussels Sprouts
2 lbs Brussels sprouts, trimmed and halved
3 Tbsp canola oil
1/2 tsp Kosher salt
1/2 red bell pepper, cut into strips
3 scallions, thinly sliced
1/4 cup bean sprouts
3 Tbsp unsalted dry-roasted peanuts, coarsely chopped
Thai-Peanut Sauce
1 Tbsp sugar
1/3 cup creamy natural peanut butter
1/4 cup unsweetened light coconut milk
3 Tbsp fresh lime juice
1 Tbsp light brown sugar
2 Tbsp reduced-sodium soy sauce (gluten free if needed)
1 tsp sesame oil
1 garlic clove, minced
1 inch fresh ginger, peeled and grated
1/4 tsp cayenne pepper, if desired
Directions
Brussels Sprouts
Step 1

Preheat the oven to 400°F.

Step 2

In a large bowl, toss the Brussels sprouts with vegetable oil and kosher salt; spread onto an unlined rimmed baking sheet. Roast for 25-30 minutes, or until crispy on the outside and soft in the center.

Step 3

Transfer Brussels sprouts to a serving dish and drizzle with peanut sauce. Sprinkle with red bell pepper, scallions, bean sprouts, and dry roasted peanuts. Serve with a side of sauce for dipping.

Step 1

In a small bowl, stir together peanut butter and coconut milk until smooth. Add the remaining ingredients and stir until well combined.

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