Roasted Brussels Sprouts with Chili Lime Dressing and Peanuts

Difficulty:

2/5

Serves:

4 PEOPLE

Roasted Brussels Sprouts with Chili Lime Dressing and Peanuts

These Roasted Brussels Sprouts with Chili Lime Dressing and Peanuts feature a perfect balance of smoky, tangy, and spicy flavors. The sprouts are caramelized in the oven for a slightly charred sweetness, then tossed in a zesty chili-lime dressing for a punch of heat and acidity. Crunchy roasted peanuts add texture and a nutty finish, making this dish both vibrant and distinctive.

Ingredients:

1 lb (454 g) Brussels sprouts
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) tamari
Juice of 1 lime
2 tbsp (30 ml) water
2 tbsp (30 ml) rice vinegar
1 tbsp (12 g) white sugar
1 large garlic clove, grated
1 red Thai chili, chopped
1/3 cup (47 g) roasted salted peanuts, chopped
Salt and pepper to taste

Method:

Pre-heat oven to 450 F (232 C).

Cut the Brussel sprouts in half and add to a mixing bowl. Toss with oil, salt and pepper. Spread over a baking sheet lined with parchment paper. Place in oven for 10 minutes, or until slightly charred.

Meanwhile, add tamari, lime juice, water, rice vinegar, and sugar to a small pot. Place over medium heat and cook for 4 minutes, or until liquid is hot and sugar has melted. Remove from heat and stir in the garlic and chilies.

Plate the roasted Brussel sprouts, pour sauce over the top, and garnish with peanuts.