Now that it’s November and the time has changed (ugh, cannot get down with it being totally pitch black at 5pm) I’m finally on board with all the Thanksgiving inspired recipes. No, do not play Christmas music for me until Thanksgiving. Please and thank you. One holiday at a time, if you please, and I want to enjoy Thanksgiving before we get to Christmas!! Kthanks.
Last year I went on a trip with some other lovely bloggers to a peanut farm outside Richmond, Virginia. The first night, we actually stayed in Richmond and ate at a private dinner at this FABULOUS restaurant in Richmond (bring out the Game of Thrones *shame* bell, because I can’t remember what it was called or the chef’s name…), and each of the dishes throughout the night highlighted peanuts in a totally new and cool way I’d never seen before. The two most memorable dishes of the night for me? Well, three, because DESSERT. But first, the appetizer was a peanut butter-infused sweet potato soup. HOLY WOAH it was so delicious I scraped the bowl. And haven’t been able to figure out a similar recipe since, ugh.
This Roasted Brussels Sprouts & Butternut Squash Salad with Peanut Maple Dressing is inspired by one of those dishes I loved so much! It’s a typical roasted veggies dish, but you make a creamy (and totally dreamy) peanut dressing on the side with balsamic, maple syrup, and a little dijon mustard for kick. Honestly, the dressing is one of those things that looks like (insert poop emoji here), but tastes mind-blowingly delicious. You could also totally sub sunflower seed butter if you’re a no-peanuts kinda person.
As for the third dish? This one will probably be a long time coming because I have zero idea of how to make it … a peanut butter & jelly inspired panna cotta with some kind of gluten-free cookie crumbles on top. Uuuughhh you guys my mouth is watering just thinking about it and it was A YEAR AGO.
But for now, I’ll settle with this salad. Because that peanut sauce though…
- 2 Tbsp coconut oil, melted
- 1 lb brussels sprouts
- 1 large sweet potato
- 2 cups cubed butternut squash
- 1-2 medium-sized apples
- A few sprigs fresh thyme
- For serving: ¼ cup pomegranate seeds
- 2 Tbsp peanut or sunflower seed butter
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 2 tsp dijon mustard
- 1 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp sea salt
- Fresh ground black pepper, to taste
- Preheat the oven to 400.
- Chop the brussels sprouts and sweet potatoes so they are all about the same size (like the cubed butternut squash) - you want them all to be about bite-sized.
- Toss the brussels sprouts, sweet potatoes and butternut squash with the melted coconut oil on a large sheet pan. Season to taste with a pinch of salt and pepper.
- Pop the pan in the oven and roast for about 25-30 minutes, until the veggies are cooked through and lightly browned.
- Meanwhile, make the peanut dressing: combine all the ingredients in a small bowl and mix until your desired consistency has been reached (smooth!). If you’d like the dressing a little thinner, add another Tbsp of olive oil.
- When the vegetables are done, chop up the apple into similar size pieces, and toss it with the vegetables in the cookie sheet so it warms slightly.
- Transfer the vegetables to a large serving bowl, and toss with the peanut dressing. Top with fresh pomegranate seeds, for serving.