Go Back

Spicy Brussels Sprouts

Here’s a tasty way to spice up your brussels sprouts this weekend. The liquid creates a wonderful glaze in the oven.
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: Brussels Sprouts
Servings: 4


  • 4 cups Brussels sprouts
  • 1 tablespoon natural peanut butter
  • ½ tablespoon F. Oliver’s Finger Lakes Fabulous Squash Seed Oil
  • 1 ½ tablespoon soy sauce
  • 1 tablespoon F. Oliver’s Tunisian Harissa EVOO
  • ½ tablespoon honey
  • Crushed peanuts and minced green onions to garnish


  •  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.