Crispy Roasted Brussels Sprouts W/ Peanut Sauce

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: 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

subheading: 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

subheading: EDAMAME & ASSEMBLY:

1 cup frozen, shelled edamame beans

2 green onions, sliced

¼ cup fresh mint leaves, chopped

2 teaspoons sesame seeds

subheading: 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.

Directions at thefirstmess.com

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