Someone might think I’m crazy for saying this- but yo, I must admit, I’ve never liked traditional thanksgiving food. Just being honest with y’all. However my mom did used to make Brussels sprouts for me that I loveeeeed. Everything else I was not into. Just not my jam. . So I’m basically on a mission to make people like Brussels sprouts. I’m sure most of y’all already do. But just in case! anywho, I have my recipe for teriyaki Brussels- those were awesome. But I wanted to see if it would go a different flavor route- and it did! Yay. This peanut sauce has been my go for years - I have lots of recipes incorporating it that I highly suggest if you go back through some of my old posts (ahem, Dan Dan noodles being one of my favs!) Aighttttt y’all. Tag me if y’all try them . Air Fried Brussels Sprouts with Peanut Sauce Recipe by The Daily Kale Peanut sauce: 1/2 cup peanut butter 1-2 tbsp chili paste 1 tsp rice vinegar 2 tbsp sesame oil 4 tbsp tamari 1 tbsp golden monkfruit (or coconut sugar) 2 tbsp lime juice 1 garlic clove 1/4 tsp ginger powder Black pepper 1/4 cup green onion 4-6 tbsp cilantro 4-6 tbsp water (added in slowly) *Optional: garnish with cilantro and scallions and more crushed peanuts and sesame seeds *Blend everything together until completely combined and until desired creamy consistency. Marinade for the Brussels: 1/2 tsp golden monk fruit (or coconut sugar) 1 tsp sesame oil 1 tsp Chili paste Garlic powder to taste Black pepper to taste 2 tbsp tamari 1/4 tsp ginger powder pinch of tapioca(optional) Directions: I par boiled the Brussels for 5 min. Then strained them and cut them in half. I air fried for about 10-15 min at 400. Shaking/checking half way through. Then I sautéed the Brussels in the sauce until coated. *Using tapioca or cornstarch will make a glaze texture. If you don’t have it, it’s ok it just won’t be a glaze texture. Plate with purple cabbage, carrots and bell peppers. Drizzle with peanut sauce and crushed peanuts and more scallions.
0 Comments
Leave a Reply. |
Recipe
|