I really can’t believe how many people don’t like sprouts. Well actually that’s not true at all, I guess it all comes down to how you prepare and cook them. I don’t hate the soggy boiled sprouts you usually get with Christmas dinner, but I can see why others do! 

If you know someone that hates sprouts, I think this recipe could bring them around to the dark side! Stir frying or roasting sprouts makes them taste completely different to their boiled counterparts, it certainly brings out their nutty flavour, which I believe is well complemented here with the addition of another seasonal veggie, sweet winter squash. The warm spicy peanut sauce just makes the whole thing delectable!

This recipe works well as a side dish, but I’ve been eating it as is for lunch. As peanut butter is reasonably high in protein, it certainly fills me up like a complete meal.

Stir Fried Brussels Sprouts and Winter Squash with Spicy Honey Peanut Sauce
Serves 4
A delicious way to enjoy sprouts, either as a side dish or main meal
For the sauce
  1. 2 tbsp of smooth peanut butter
  2. 1 tbsp of tamari or soy sauce
  3. 1 tbsp of runny honey
  4. 1 inch piece of fresh root ginger, minced
  5. Pinch of chilli flakes
For the stir fry
  1. Roughly 300g of Brussels Sprouts
  2. 1 small winter squash such as butternut or kabocha
  3. 1 tbsp of oil - preferably coconut oil
  1. Chop the squash into bite size pieces and roast in the oven with 1/2 tbsp of the coconut oil, until tender.
  2. Make the sauce by combining all the ingredients in a small bowl. Add just boiled water until you get the consistency of single cream.
  3. Chop the ends off the sprouts and slice them up finely. Heat the remaining coconut oil in a wok or large frying pan over a medium heat. Add the sliced sprouts and stir fry for 10 minutes until tender and so they are starting to brown and become crispy.
  4. Add the pieces of squash and then pour over the peanut sauce. Serve.
Wholeheartedly Laura https://wholeheartedlylaura.com/

This would go really well with some crispy fried tofu. To make it completely vegan, replace the honey with agave or maple syrup. 


A lower calorie and higher protein version could be made with peanut flour in place of the peanut butter too. If you don’t do well with peanuts, then almond butter would be just as delicious!


Do you like sprouts? Have you tried them stir fried or roasted?

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