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Brussels sprouts with Peanut Sauce

Brussels Sprouts with Peanut Sauce

Lisa Kamolnick
Brussels Sprouts with Peanut Sauce is a vegetarian fusion of cuisine and memory with a non-vegetarian option. 
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Side Dish
Cuisine Fusion
Servings 3 cups



  • 1 lb Brussels sprouts about 3 C halved
  • 2 medium cloves garlic minced
  • ¼ yellow or white onion minced
  • C blanched, unsalted peanuts chopped
  • 1-2 TBSP grapeseed or other neutral oil
  • ¼ C rice wine can sub water
  • dash soy sauce optional


  • ¼ C grape jelly
  • ¼ C yellow mustard
  • ¼ C smooth peanut butter


  • ¼ C rice wine or water to thin sauce as needed


Brussels Sprouts

  • Trim bottom of Brussels sprouts and chop in half lengthwise.
  • Mince garlic and onion.
  • Chop peanuts to medium-sized chunks.
  • Place oil in pan and heat to medium.
  • Add onion and cook until onion becomes translucent.
  • Add garlic and peanuts and stir well.
  • When garlic aroma releases, add Brussels sprouts and sauté until sprouts’ outer leaves soften.
  • Add ¼ cup rice wine or water to release any browned bits and aid in steaming of sprouts.
  • Add a dash of soy sauce if desired.
  • Turn heat to low, cover and simmer about 10 to 20 minutes, stirring occasionally.
    Brussels Sprouts with Peanut Sauce


  • While sprouts simmer, make the sauce.
  • In small pan combine jelly, mustard and peanut butter.
  • Heat to medium-low, stirring frequently, until jelly disintegrates. If the sauce seems too thick, add a little rice wine or water, a teaspoon at a time until desired thickness is reached. The sauce should not be runny, but it should fairly easily roll off a spoon.
  • Remove from heat.


  • When Brussels sprouts reach the desired consistency, they are ready to serve. Generously drizzle sauce over individual servings.
    Brussels Sprouts with Peanut Sauce


Serving Suggestions
Serve as a side or on a bed of rice (I recommend Basmati). This would be good with garlicky meatballs or chicken skewers, using this sauce in lieu of a satay sauce. An egg drop soup might be a nice starter for the meal, too.  
Recipe Links
Keyword Brussels Sprouts, eatyourvegetables, non-vegetarian option, peanut sauce, vegan, vegetable, vegetarian