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Crispy Roasted Brussels Sprouts with Edamame & Peanut Sauce

4.96 from 21 reader reviews
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 -6
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Ingredients

Crispy Roasted Brussels Sprouts

  • 1 lb Brussels sprouts
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground chillies or chili flakes
  • ⅛ teaspoon ground ginger
  • sea salt and ground black pepper, to taste

Peanut Sauce (makes extra)

  • ⅓ cup smooth, natural peanut butter
  • 1 clove garlic, finely grated with a Microplane
  • 1 tablespoon lime juice
  • 2 teaspoons maple syrup
  • ½ teaspoon Tamari soy sauce
  • sea salt and ground black pepper, to taste
  • ⅓ cup water

Edamame & Assembly

  • 1 cup frozen, shelled edamame beans
  • 2 green onions, sliced
  • ¼ cup fresh mint leaves, chopped
  • 2 teaspoons sesame seeds

Instructions

  • Preheat the oven to 400°F
  • Trim the outer leaves of the Brussels sprouts and cut them in half. Place the halves on a large baking sheet. Toss the Brussels sprouts with the olive oil, garlic powder, chillies, ground ginger, salt, and pepper. Once all pieces are evenly coated, spread the halved Brussels sprouts out on the baking sheet as much as you can. Flip all halved pieces so that the cut side is facing down.
  • Roast Brussels sprouts until caramelized and tender, about 20 minutes. I recommend setting a timer. No need to flip them or stir them around at the halfway point!
  • While Brussels Sprouts are roasting, make the peanut sauce. In a medium bowl, whisk together the peanut butter, garlic, lime juice, maple syrup, Tamari, salt, pepper, and water. Once you have a smooth, creamy, pourable sauce, set it aside.
  • 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. Give it a stir. Let the edamame come to a boil, and cook for 2-3 minutes, or until bright green and tender. Drain the edamame and rinse them with cold water a few times. Set aside.
  • Place the drained edamame 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 green onions, mint, and sesame seeds. Serve immediately.

Recipe Notes

  • The most crucial step is flipping all of the little Brussels sprout halves cut side down! I know it seems tedious, but the extra effort results in great caramelization.
  • Serving this veg dish with some warm brown rice (or other grain that you like) would slide it over into main course territory.
These crispy roasted Brussels sprouts are coated in spices and cooked in the oven before being combined with satiating edamame beans and a simple, but super flavourful, peanut sauce. This vegan side dish can easily become a main with some cooked brown rice or other grain of choice.