Preheat oven to 450°. Line baking sheet with parchment paper. Set aside.
Rinse Brussels sprouts. In a medium pot fitted with a steamer insert, add about 1″ of water. Pour brussels sprouts into the basket, cover and turn to medium heat. Cook for 10 minutes, no more.
While the sprouts are cooking, make the sauce. In a bowl, combine peanut butter, Squash Seed Oil, soy sauce, Tunisian Harissa EVOO, and honey. Whisk until well combined.
Once the sprouts have cooked for 10 minutes, drain and return to pot. Pour 3/4 of the sauce over the sprouts and stir to coat evenly. Pour onto a parchment lined baking sheet and bake for 5 minutes. Stir and bake for 5 minutes more or until crispy and slightly charred.
Remove from oven. Drizzle with remaining sauce over. Add to a serving dish and garnish with peanuts and green onions. Serve warm.