Oven Roasted Brussels Sprouts and Edamame with Spicy Peanut Sauce

Preheat the oven to 400°F (204°C). In a large bowl, toss the Brussels sprouts (1 lb) with the olive oil (2.5 tbsp), garlic powder (0.5 tsp), red pepper flakes (0.25 tsp), sea salt (0.25 tsp), and black pepper (0.25 tsp). Add the [brussels sprouts] to a large baking sheet cut side down. Roast for about minutes (10). Start 10m timer

Remove sheet pan from oven and add garlic (5 cloves). Return to oven and cook an additional [10-12 minutes] or until sprouts are a little darker than golden brown and tender. Start 11m timer

While Brussels are cooking, in a medium bowl, make peanut sauce by whisking together until well combined the creamy natural peanut butter (0.33 cup), soy sauce (1.5 tbsp), rice vinegar (1 tbsp), maple syrup (1 tbsp), lime juice (1 tbsp), chili garlic sauce (1 tsp), garlic (2 cloves) and fresh ginger (2 tsp). Use warm water (2.5 tbsp), 1 tablespoon at a time, until dressing like consistency is reached. Set aside.

In a large pot over high heat, bring 4 cups water to boil. Add edamame (12 oz) and return to boil. Cook for minutes (4), stirring occasionally. Drain [edamame]. Into the same pot, add green onions (2 stalks), sesame seeds (2 tsp), garlic powder (1 tsp), ginger powder (0.25 tsp), salt (0.25 tsp) and black pepper (0.25 tsp). Stir together well. Drizzle [sesame oil], if adding, and toss until well combined. Start 4m timer

When [brussels sprouts] are done cooking, return to large bowl and drizzle balsamic vinegar (1 tbsp) over and gently toss to combine.

To serve, add [brussels sprouts] and [edamame] to a dish and toss together gently. Drizzle with [peanut sauce]. Top with more [green onions] and [sesame seeds] if desired.