Name: Crispy Roasted Brussels Sprouts
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb brussels sprouts; 2 tbsp olive oil; 0.5 tsp garlic powder; 0.25 tsp chili flakes; 0.125 tsp ground ginger; null null sea salt (to taste); null null ground black pepper (to taste); 0.33 cup smooth peanut butter; 1 clove garlic (finely grated with a Microplane); 1 tbsp lime juice; 2 tsp maple syrup; 0.5 tsp tamari soy sauce; null null sea salt (to taste); null null ground black pepper (to taste); 0.33 cup water; 1 cup frozen edamame beans (shelled); 2 null green onions (sliced); 0.25 cup mint leaves (fresh, chopped); 2 tsp sesame seeds

Instructions

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1

Preheat the oven to 400°F.
2

Trim the outer leaves of the brussels sprouts (1 lb) and cut them in half. Place the halves on a large baking sheet. Toss the [brussels sprouts] with the olive oil (2 tbsp), garlic powder (0.5 tsp), chili flakes (0.25 tsp), ground ginger (0.125 tsp), [sea salt], and [ground black pepper]. Once all pieces are evenly coated, spread the halved [brussels sprouts] out on the baking sheet as much as possible. Flip all halved pieces so that the cut side is facing down.
3

Roast [brussels sprouts] until caramelized and tender, about 20 minutes. No need to flip them or stir them around at the halfway point!
4

While [brussels sprouts] are roasting, make the peanut sauce. In a medium bowl, whisk together the smooth peanut butter (0.33 cup), garlic (1 clove), lime juice (1 tbsp), maple syrup (2 tsp), tamari soy sauce (0.5 tsp), [sea salt], [ground black pepper], and water (0.33 cup). Once you have a smooth, creamy, pourable sauce, set it aside.
5

Once there's about 5 minutes left on the [brussels sprouts] roasting time, place a small saucepan of [water] on the stove and bring it to a boil. Once boiling, add a pinch of [salt] and the frozen edamame beans (1 cup). Give it a stir. Let the [edamame beans] come to a boil, and cook for 2-3 minutes, or until bright green and tender. Drain the [edamame beans] and rinse them with cold water a few times. Set aside.
6

Place the drained [edamame beans] on your serving plate. Drizzle a bit of the [peanut sauce]. Top with the crispy roasted [brussels sprouts] and drizzle with [peanut sauce] again. Top the dish with the onions (2 green), mint leaves (0.25 cup), and sesame seeds (2 tsp). Serve immediately.