Roasted Brussel Sprouts with Mint & Peanuts with Soy Lime Dipping Sauce
Ingredients
Brussel Sprouts
- 1 lb Brussels sprouts
- 2 tablespoons olive oil
- 1 small clove garlic
- ¼ teaspoon chili flakes
- 1/4 tsp fresh ginger-you can use ground in a pinch
- sea salt and ground black pepper to taste
Soy Lime Dipping Sauce
- The juice and finely grated zest of 1 lime
- 1 1/3-inch slice of fresh ginger, peeled and smashed
- 1 small garlic clove smashed and peeled
- 2 tablespoons tamari or soy sauce
- 1 or 2 tablespoons honey
- 1 or 2 teaspoons toasted sesame oil
- 1/4 cup olive oil
- 1/4 cup low fat mayo or greek yogurt
Instructions
For the Brussel Sprouts
- 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 mixture. 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!
For the Dipping Sauce
- Blend with an immersion blender until creamy and smooth. Taste for balance: it should be perfectly tangy-salty-sweet-creamy. If it needs more of anything (lime zest or juice, tamari, honey, sesame, ginger) add it and then taste again. It might take a bit of tinkering so try not to be in a rush during this part because you also want it to be nice and creamy, so if it’s too runny then you’ll probably want to add more cream or oil. This makes about 3/4 cup, but you could easily double it.