Crispy SunButter Brussels Sprouts (Plus My #1 Tip For Navigating the Holidays With Food Allergies)

Move over boring Brussels sprouts! These nut-free Crispy SunButter Brussels Sprouts are smothered in a slightly spicy sunflower seed butter sauce and decorated with dried cranberries – a delicious addition to your holiday table.

Nut Free, Dairy Free, Gluten Free, Soy Free, Vegan

Disclosure: This post is sponsored by SunButter, however, like always, all opinions are my own. Thank you for supporting the brands that make the Chelsey Amer Nutrition blog possible!  

The holiday season is officially upon us!

I don’t know about you, but I tried to hide behind Halloween and fall for a while, but Thanksgiving prep is now FULL STEAM AHEAD!

This year, we’re celebrating the holiday at my parents’ house, so I know the entire holiday will be allergen-free for me, but that’s not always the case… and I know the holidays can be a hard time of year to navigate with food allergies.

My number one tip for successfully navigating the holidays with food allergies is to bring a 100% safe and delicious dish you know you can enjoy. This way, even if there are a handful of sides you can’t touch, your plate will still be well-rounded.

Simply ask your holiday host what you can bring. Explain your food allergies so they’re fully aware, and don’t be afraid to speak up!

Remember, voicing your needs is a matter of SAFETY! And no one wants to head to the hospital on a low staff day, like Thanksgiving! (So don’t forget to check out these 5 Tips to Survive the Holiday Season with Food Allergies.)

So are you wondering what dish to bring?

May I suggest these Crispy SunButter Brussels Sprouts?

[Tweet “Move over boring Brussels sprouts! Try these #nutfree Crispy @SunButter Brussels Sprouts for a delicious addition to your holiday table! #sponsored”]

Growing up, I was never a fan of Brussels sprouts. I know they’re super trendy now, but it takes a very specific preparation for me to reallllllyyy like them (yes, even as a dietitian whose middle name could be kale!).

Well, move over mushy steamed Brussels sprouts (a preparation I could never get behind!). If you’re new to Brussels sprouts, may I suggest trying them shredded or doused in a delicious creamy sauce that’s so good you want to lick the bowl?!

Yes, you’ll eat up the entire bowl this spicy SunButter sauce is THAT good!

Luckily, this dish couldn’t be easier… which I personally believe is exactly what we need around the holidays!

Made with just a handful of unique ingredients, it’s SO easy to whip up (no oven needed!)…

Just sauté halved Brussels sprouts in some oil until browned on the outside. I used my cast iron pan because it’s my favorite, but any sauté pan will do.

While your sprouts are getting just enough color on the outside, mix together your sauce, made with just 4 ingredients (I told you it’s seriously easy!): Organic SunButter, sriracha chili sauce, maple syrup, and lime juice (and some water to thin it out).

I used Organic SunButter for this recipe because it has just 1 ingredient: 100% organic sunflower seeds. The sunny flavor takes center stage (ok, and partially masks the taste of Brussels sprouts), which I love!

Then, I sprinkled some dried cranberries and sunflower seeds on top for an extra dose of fall flavor and crunch. How easy is that? 

These Crispy SunButter Brussels Sprouts are…

• Full of fall flavor
• Food allergy friendly
• Gluten free
• Made with just 6 ingredients
• Great for your holiday table
• Easy to make in less than 30 minutes!

Let’s get cookin’…

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Crispy SunButter Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, trimmed of outer leaves
• 1 tablespoon olive oil
• 1 medium clove garlic, minced or grated
• 3 heaping tablespoons Organic SunButter
• 3 tablespoons water
• 1 tablespoon maple syrup
• 1 tablespoon sriracha chili sauce
• 1 tablespoon lime juice (about 1/2 lime)
• For Garnish: Dried Cranberries, Sunflower seeds

Instructions

1. In a cast iron or saute pan, saute Brussels sprouts in olive oil over medium-high heat. Do not overcrowd pan so Brussels sprouts can brown. When Brussels sprouts begin to soften, lower heat and add garlic and stir until cooked through, but still with a bite. Remove from heat and transfer to a large bowl.
2. To prepare the marinade, combine Organic SunButter, water, maple syrup, sriracha, and lime juice in a small bowl until smooth.
3. Pour the sauce over the Brussels sprouts and toss to coat.
4. Sprinkle with dried cranberries and sunflower seeds prior to serving (if desired).

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Are you a Brussels sprout lover or is this the recipe that will convert you?
XO