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nudefood Maple Peanut Brussel Sprouts with Roasted Pumpkin Seeds


With the season of thanks and spooks fastly approaching, we wanted to give you both a trick and a treat that will be saved in your festive recipe book for years to come. The trick may be obvious: when carving pumpkins, save the pumpkin seeds! All they need is a quick rinse and you have yourself an incredibly nutrient dense addition to your holiday recipes. We used this hack to add some crunch to the Thanksgiving treat that we are making today: a creamy, savoury and sweet brussel sprout recipe. 

Although this recipe is totally plant-based, the tang from the coconut aminos and nutty peanut butter add the same delicious flavour profile that has made adding bacon to brussel so popular. This version is so so SO delicious! Sugar-free and natural peanut butter melts perfectly into the maple syrup, and the vinegar completes this sauces name, as we like to call it a sweet peanut butter vinaigrette.  

SERVINGS: 4  |  PREP TIME: 10 mins | COOK TIME: 20 mins
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Ingredients

  • 2 cups brussel spouts
  • 1/2 cup pumpkin seeds
  • 4 teaspoons rice vinegar
  • 2 teaspoons maple syrup 
  • 2 tablespoons nudefood smooth or crunchy peanut butter
  • 1 clove fresh garlic
  • 1 tsp soy sauce, tamari or coconut aminos
  • 4 tbsp nudefood Crunchy or Smooth Peanut Butter

Method

1. Preheat your oven to 400 degrees F. If using full sized brussel sprouts, cut them in half. I am working with these cute baby brussels, so I’m keeping them whole!
 
2. In a cast iron skillet or pan on medium heat, add freshly minced garlic and a generous drizzle of olive oil. Sprinkle in all your raw pumpkin seeds* (taking them from a decorated pumpkin to reduce food waste is our fave hack, but you can skip this step if yours are already roasted). Keep on heat and stir occasionally for a few minutes.

3. Add brussel sprouts into the skillet and saute for 7-8 minutes - or until they start to brown. Place the skillet (or move ingredients into an oven-safe dish) into the oven for 10-12 minutes. Give it a little mix half way through!

4. When your sprouts and seeds are roasting, get a small bowl and mix together the rice vinegar, maple syrup, nudefood peanut butter, soy sauce (tamari or coconut aminos) and seasoning.

5. When your brussel sprouts are to your liking (golden and a bit crisp is my fave), take out of the oven and evenly smother them in your delicious peanut vinaigrette. Top with more cooked seeds, your fave herbs, chopped peanuts or serve as is and dig in! 

 

*If using pumpkin seeds straight from your pumpkin, rinse thoroughly in a strainer and dry them on a towel before sprinkling on your dish to roast with your brussel sprouts. If they are store bought and raw, you can skip the rinsing step, and if they are roasted already, you can sprinkle them when your dish comes out of the oven!

We love that Thanksgiving is a time that we can cook delicious food and have a reminder to take time to reflect on the things that we are grateful for. Along with a lot of thanks, we also hope this holiday continues to evolve into a deeper reflection about privilege and reconciliation. 

We also want to bring light to the origin of Thanksgiving, the celebration of seasonal food from the harvest, which many of us may feel so disconnected from as there is often a lengthy journey between food producer and consumer. We hope to raise awareness about our food system so we can further support more local and sustainable farmers, and in turn expand access so all individuals can thrive on natural and nutrient dense foods!





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