Calories: 110Carbs: 14Proteins: 8Fats: 2


1 1/2 pounds Brussels sprouts
1 cup fresh cranberries
3 Tbsp Avocado oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
For thai peanut sauce:
1/3 cup PBfit powder
1/4 tsp ground ginger or 1/2 teaspoon freshly minced ginger
2 Tbsp low sodium soy sauce or coconut aminos
1 tsp rice wine vinegar
1/2 tsp sesame seeds
1/4 cup hot water
1/4 tsp crushed red pepper flakes optional

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Preheat the oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. In a bowl combine brussel sprouts, cranberries, avocado oil, and salt and pepper stir to coat. Lightly spray sheet pan with avocado spray. Pour brussel sprouts onto the sheet pan. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Whisk all ingredients together for peanut sauce while brussel sprouts are roasting. Remove from oven and drizzle with peanut sauce before serving.