Brussels Sprouts with Peanut Sauce

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.
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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.