Roasted Brussels with Peanut Sauce

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Inspired by this and this recipe

Brussels sprouts
1 lb Brussels sprouts
2 tablespoons olive oil
1/2 tsp garlic powder
1/4 tsp chili flakes
Salt & pepper to taste

Peanut sauce (makes extra)
1/3 cup creamy peanut butter (85g of Peanut Butter & Co)
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp lime juice
1/4 tsp garlic powder
1/4 cup water

Instructions

  1. Preheat oven to 425
  2. Cut sprouts in half lengthwise
  3. Toss them with olive oil, garlic powder, chili flakes, salt, pepper. Once coated, line up on baking sheet, spreading them out as much as you can. This is important, it gets them crispy. I placed each sprout half, cut side down, on the sheet individually like the way you would lay out cookies.
  4. Roast in oven until caramelized and tender. I did 25 minutes at 425. They were really nicely cooked but a little bitter. I’d be curious to try 30-35 minutes at 400 instead.
  5. While sprouts are cooking, make peanut sauce by whisking together the sauce ingredients. When sprouts are done, I put them in a separate bowl and then poured the sauce onto them and mixed it, rather than putting the sprouts directly in the sauce bowl because it would have been too much sauce.

Pairs well with simple garlic noodles. Halved the sugar, make ~4oz as a side amount (didn’t have green onions but curious to try with it sometime). If you make these, get the water boiling as soon as you put the sprouts in, if not a little sooner.

1 Tbsp oyster sauce
.5 Tbsp brown sugar
1 tsp soy sauce
.5 tsp toasted sesame oil
4 oz angel hair pasta
2 cloves garlic
1/4 bunch green onions
2 Tbsp butter