Crispy Roasted Brussels Sprouts with Edamame & Peanut Sauce

4.95 from 17 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.

An up close, slight 3/4 angle shot of a plate of crispy roasted brussels sprouts and cooked edamame beans, drizzled with a creamy peanut sauce and finished with chopped green onions, mint, and sesame seeds.
An overhead shot of a plate of crispy roasted brussels sprouts and cooked edamame beans, drizzled with a creamy peanut sauce and finished with chopped green onions, mint, and sesame seeds.
A 3/4 angle shot of ingredients used in a Brussels sprouts and edamame side dish.
An overhead shot of brussels sprout halves tossed in oil and spices, set cut side down on a baking sheet.
An up close, overhead shot of peanut sauce ingredients in a white bowl before being whisked together.

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 quick 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 Loaded Brussels Sprouts Salad with Creamy Maple Mustard Dressing or this Creamy Miso Pasta with Brussels Sprouts.

An overhead shot of a hand whisking together some peanut sauce in a white ceramic bowl with dark edges.
A hand is seen stirring a steaming pot of cooked edamame beans against a light grey background.
An up close, overhead shot of a plate of crispy roasted brussels sprouts and cooked edamame beans, drizzled with a creamy peanut sauce and finished with chopped green onions, mint, and sesame seeds.
A slight 3/4 angle shot of a plate of crispy roasted brussels sprouts and cooked edamame beans, drizzled with a creamy peanut sauce and finished with chopped green onions, mint, and sesame seeds.

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.
4.95 from 17 votes
An up close, slight 3/4 angle shot of a plate of crispy roasted brussels sprouts and cooked edamame beans, drizzled with a creamy peanut sauce and finished with chopped green onions, mint, and sesame seeds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 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
  • teaspoon ground ginger
  • sea salt and ground black pepper, to taste

Peanut Sauce (makes extra)

  • 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
  • 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.
An up close, overhead shot of a plate of crispy roasted brussels sprouts and cooked edamame beans, drizzled with a creamy peanut sauce and finished with chopped green onions, mint, and sesame seeds.
28/09/2022 (Last Updated: 28/09/2022)
Posted in: autumn, creamy, gluten free, holidays, main course, quick, roasted, salad, salty, sauce, side dish, spicy, spring, summer, sweet, vegan, winter
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