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Coconut-Peanut Brussels Sprouts

Peanut Brussels Sprouts

These are not the soggy, boiled brussels sprouts of your childhood. Complex + delicious, these brussels sprouts are charred to perfection and tossed with a comforting Thai-style peanut sauce. Even the youngest at the dinner will be clamoring for seconds! Artisan ingredients used: Spread PB Coconut Peanut Butter

Serves 4


For The Brussels Sprouts

1.5 Pounds, Brussels Sprouts, Sliced In Half

2 Limes, Juiced

2 Tablespoons, Butter

1 Tablespoon, Canola Oil

Salt, To Taste

For The Cocnut-Peanut Sauce

2 Limes, Juiced

1 Teaspoon, Crushed Red Chilis 

1/2 Teaspoon, Sesame Oil

1 Cup, Spread PB Coconut Peanut Butter

3/4 Cup, Coconut Milk

3 Cloves, Garlic

1 Teaspoon, Fresh Ginger, Grated



For The Coconut-Peanut Sauce

  1. Combine all ingredients in a blender or food processor.
  2. Blend to desired thickness.
  3. If the sauce is too thick or spicy, add in some more coconut milk.

For The Brussels Sprouts

  1. Head a heavy bottomed skillet (we prefer cast iron) over high heat with a the canola oil.
  2. When oil is shimmering (or just begins to smoke), add the brussels sprouts to the pan. Reduce heat to medium high.
  3. Allow the brussels to remain still in the pan and brown. Do not stir for 3-5 minuets.
  4. After brussels begin to form a nice caramelization, stir them around and add the butter.
  5. Continue stirring and cooking the brussels for another 5-10 minutes until cooked through. They should be soft but still have texture.
  6. Add the lime juice.
  7. Season with Salt.
  8. Toss with Coconut-Peanut Sauce (or drizzle the sauce on top of the plated brussels).

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