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Created by Laura Wright
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4.96 from 22 votes
These crispy roasted Brussels sprouts are coated in spices and cooked in the oven before being combined with protein-rich 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.
I love a flavourful vegan side dish that can be remixed into a main, and that’s exactly where I’m going with this crispy roasted Brussels sprouts dish! The Brussels sprouts are roasted in olive oil and spices. While that’s happening, I whisk up a version of my quick vegan peanut sauce (with garlic, lime, and maple syrup!). Before the Brussels sprouts finish their 20 minute roasting time, we quickly boil some edamame to go with. I like having frozen, shelled edamame beans on hand to quickly add protein to whatever I’m cooking up.
If you served this recipe with some warm brown rice (or other grain/possibly a noodle) and extra drizzles of the peanut sauce, you’ve got a nice main course ready to go! All of the spices on the slightly sweet/bitter Brussels sprouts combined with the creamy peanut sauce, the soft edamame, and fresh herbs… it’s a whole landscape of flavour that would do nicely on a neutral grain/noodle bowl base.
My Tips for Getting Crispy Roasted Brussels Sprouts:
- Using enough oil to coat the Brussels sprouts is important! It ensures that you get good caramelization.
- I recommend turning all of the Brussels sprout halves cut side down on the baking sheet. It seems tedious, but you get a nice crust on that cut side! No need to flip or toss these at any point during the cooking process.
- Give the Brussels sprouts space on the baking sheet! As much as you can to avoid the “steaming” effect.
- If you have super large, golfball+ sized Brussels sprouts, you may want to cut them into quarters and reduce the cooking time to 15-17 minutes.
Most of this recipe happens in the oven in about 30-40 minutes total. The rest of the prep is just a quick boil and a whisking together of the sauce. Nothing too complex, which is nice sometimes! Fans of this recipe may also like my Lentil Edamame Salad, Loaded Brussels Sprouts Salad with Creamy Maple Mustard Dressing or this Creamy Miso Pasta with Brussels Sprouts.
Crispy Roasted Brussels Sprouts with Edamame & Peanut Sauce
These crispy roasted Brussels sprouts are coated in spices and cooked in the oven before being combined with protein-rich 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.
4.96 from 22 votes
Print Recipe
Prep Time: 20 minutes mins
Cook Time: 25 minutes mins
Total Time: 45 minutes mins
Servings 4 -6
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
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.
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.
Author: Laura Wright
Course: Main Course, Salad, Sauce, Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: avocado oil, brussels sprouts, chili flakes, chillies, edamame, garlic, garlic powder, green onions, ground ginger, lime, lime juice, maple syrup, mint, olive oil, peanut butter, sesame seeds, tamari
28/09/2022 (Last Updated 03/07/2024)
Posted in: autumn, creamy, gluten free, holidays, main course, quick, roasted, salad, salty, sauce, side dish, spicy, spring, summer, sweet, vegan, winter
17 comments
4.96 from 22 votes (10 ratings without comment)
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Dawn Can you freeze the Miso sauce?
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Carey 
Sooo much sauce. What else could it be used on?Reply
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Laura Wright Hi Carey,
I use peanut sauce to finish rice bowls, poured into noodle and veggie stir fries, as a dressing for cabbage/root vegetable slaws, and as a veggie/tofu nugget dip!
-LReply
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Brenda Nejedlo
Man, oh, man, this is good! I couldn’t find edamame at the store, so I subbed frozen lima beans, which I think is a good substitute. I served it over brown rice, and drizzled a little chili crisp over the peanut butter sauce. This would also be good chilled, and then brought to room temp for an antipasto tray. Next time I’ll double the recipe!!Reply
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Sherryn
First, I think it is cruel to suggest this serves 4-6 ppl when I wanted to snarf up every last crispy Brussels sprout leaf all by myself. Guess what? They smelled sooo good that my two pups came running over (or maybe it was my murmuring…) and each ate one half of a sprout lickety split. Was a bit worried about the peanut sauce as it didn’t seem to have much oomph at first but I stuck it in the fridge (meal prep). Also not not not a fan of mint in any form but happened to have some fresh (or almost…). When I plated it (sticking to a 1/4th portion) I was floored by the medley of flavors and textures. Seriously one of the best things I’ve eaten in a long time.Reply
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Alex
Haven’t found a recipe on here I don’t love, but this is a standout. I’ve made it for 3 or 4 different parties/potlucks this Fall, and gave the recipe to a friend and we both made it for separate groups for Thanksgiving and it was a standout at both our dinners. Made a huge batch and all of it got eaten.
I like to add some tahini and go heavy on the line in the peanut sauce, but the beautiful thing is you can really just adjust to your taste. Such a wonderful recipe.Reply
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Rowan
Absolutely delicious! Decided to make it for my parents because I had a bag of frozen edamame I got a while ago, and they loved it as well. I made it a bit spicier than intended with a Thai basil chili spice mix I had on the sprouts, and it was perfect. I served it with whole-wheat couscous on the side. Will definitely make it again!Reply
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Diane
Just made this and it it impossible to find enough stars – absolutely amazing. I am always looking for brussel sprout recipes to tempt my husband (who was forced to eat boiled and overcooked sprouts as a child and grew to adulthood swearing he would never eat them again!) and this was praised very highly indeed. In fact he asked if we could have it again next week. Thank you.Reply
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Nicola Williams
Yum this looks great laura! Bought a big bag of Brussels sprouts at the weekend and wanted something new to try! Going to have it as a main dish with rice tonight
Thank youReply
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Deborah Looks delicious but you’ve made it impossible to print , have kept trying but no go. So won’t be trying this, so sorry and very disappointed.
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Laura Hi Deborah,
I’m not sure if you saw my reply to Heather in these comments, but last week we switched over the design and backend of the entire website and unfortunately, I haven’t been able to figure out how to add back the print button to recipe cards yet. I am working to get this completed as soon as possible and am sorry for the inconvenience in the meantime.
Best,
LauraReply
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Claudia
Just made these yummy brussels sprouts for my daughter and son-in-law. I’m their weekday vegan chef ;-0 Wished I’d made a double batch and kept some for me. Another make-again First Mess recipe.Reply
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Susan Iseman
For those looking to save some calories, you can use peanut powder- get the brand that is plain, no added sugar, etc. You simply add water and you get peanut butter with zero fat. Also, I’ve made raw Brussel sprouts with homemade caesar dressing and parm- it’s wonderful.Reply
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ellen
I’ve been looking for the perfect brussels sprouts recipe. Thank you so much for this. Excited to try it out!!Reply
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deb
This will absolutely be my first Brussels sprout recipe of the season! They aren’t in markets yet, but soon. Can’t wait.Reply
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Heather
Why can’t there be a print button please? It’s maddening to not be able to print it and it looks amazing!Reply
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Laura Hi Heather,
We just changed the whole design/backend of the site over last weekend and there are still some wrinkles to iron out. I will try to figure out how to add the print option back to the recipe card as soon as possible. Thanks for your patience.
-LReply
