Whether you’re looking for a main course or a side dish, this oven roasted Brussels sprouts and edamame with spicy peanut sauce dish is loaded with flavor and will hit the spot every time!
Brussels sprouts often get a rap for being stinky and bitter, however this oven roasted Brussels sprouts and edamame with spicy peanut sauce dish is about to change your mind on the little green veggie!
No matter if you’re looking for a delicious plant based meal or you are looking for just a side dish to accompany a main course, this delicious Brussels recipe will wow you and your crowd.
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Why You’ll Love This Dish
The edamame and Brussels sprouts are cooked separately in this recipe which makes sure that each individual ingredients gets maximum flavor. Paired with the peanut sauce to bring it all together and your mouth will do a happy dance with each bite.
We all know veggies are good for us! This dish is no exception It’s high in protein at 18g per serving. In addition, it’s high in iron, fiber and vitamins A and C. This dish is also a great source of potassium and calcium, not to mention other vitamins and minerals.
Oven Roasted Brussels Sprouts and Edamame with Spicy Peanut Sauce Ingredients:
Gather your ingredients!
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make vegan dish:
- Brussels sprouts – are great for your health, having a lot of vitamins and nutrients in just one bite! They add volume, flavor, and deliciousness to this dish
- edamame – you can use fresh or frozen edamame for this recipe to add more protein and flavor to the dish
- garlic – adds an aromatic component to the dish and helps with the flavor
- balsamic vinegar – helps to adds a rich and complex sweetness that brings lighter notes to the dish
- peanut butter – you’ll want to use a creamy peanut butter for this recipe
- spices and flavorings – there’s a variety of spices and sauces like soy sauce, lime juice, and maple syrup that work to really pull this dish together and make the flavors pop
Substitutions and Variations:
- Brussels sprouts – switch it up with another cruciferous like cauliflower or broccoli
- edamame – try switching it up with a similar ingredient like green beans, sugar snap peas, green peas or chickpeas
- balsamic vinegar – mix half and half red wine vinegar and soy sauce together
- peanut butter – you can use other nut butters or sun butter; however, note that the taste will alter
- soy sauce – you can use tamari or coconut aminos instead
- lime juice – you can use lemon juice or apple cider vinegar
- maple syrup – you can use agave or date syrup instead
Step by Step Instructions:
To start you’re going to preheat the oven to 400°F (204°C).
Then trim the bottoms off the Brussels and halve them.
Add them into a large bowl and toss with the olive oil, garlic powder, red pepper flakes, salt, and pepper.
You want your Brussels sprouts to be slightly darker than golden brown and tender when finished.
While Brussels are cooking, in a medium bowl, make peanut sauce by whisking together the peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, chili garlic sauce, garlic and ginger.
Make sure this is well combined and then use warm water, 1 tablespoon at a time, until dressing like consistency is reached. Set aside.
In a large pot over high heat, bring 4 cups water to boil. Add edamame and return to boil. Cook for 4 minutes, stirring occasionally. Drain edamame.
Into the same pot or a bowl, add green onions, sesame seeds, garlic powder, salt and pepper. Stir together well. Drizzle sesame oil, if adding, and toss until well combined.
When Brussels are done cooking, return to large bowl and drizzle balsamic vinegar over and gently toss to combine.
To serve, add Brussels and edamame to a dish and toss together gently. Drizzle with peanut sauce. Top with more green onions and sesame seeds if desired.
Frequently Asked Questions:
You’ll want to use a different ingredient for the edamame if you need to be soy free like green beans, sugar snap peas, chickpeas or green peas. The soy sauce can be replaced with a no soy soy sauce. Additionally, the peanut butter can be replaced with sun butter but the taste will alter. You can omit the sesame seeds.
Yes. Once cooled completely, you can store in an air tight container in the fridge for 2-3 days.
Yes. Do not overcrowd your pan with Brussels sprouts and use two sheet pans if needed.
We wouldn’t recommend freezing this dish.
What other vegan vegetable heavy dishes could I make?
If you love this vegan recipe, you may love these even more:
- Vegan Green Bean Salad with Feta and Almonds
- Vegan Crispy Lemon Rosemary Butter Melting Potatoes
- Vegan Crispy Roasted Cauliflower
- Vegan Arugula Salad with Chickpeas Avocado and Cherry Tomatoes
- Vegan Zucchini Fritters
Pin this vegan Brussels and edamame dish for later!
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Oven Roasted Brussels Sprouts and Edamame with Spicy Peanut Sauce
Crispy Roasted Brussels Sprouts
- 1 lb Brussels sprouts, bottom trimmed, halved top to bottom
- 2-3 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
- 5 cloves garlic, peeled and chopped
- 1 tablespoon balsamic vinegar
Peanut Sauce (makes extra)
- ⅓ cup creamy natural peanut butter
- 1 ½ tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon chili garlic sauce
- 2 cloves garlic, minced
- 2 teaspoon fresh ginger, grated
- 2-3 tablespoon warm water
- 12 oz edamame, fresh or frozen
- 2 stalks green onions, sliced
- 2 teaspoon sesame seeds
- 1 teaspoon garlic powder
- ¼ teaspoon ginger powder
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
- sesame oil, optional
- Preheat the oven to 400°F (204°C). In a large bowl, toss the Brussels sprouts with the olive oil, garlic powder, red pepper flakes, salt, and pepper. Add the Brussels sprouts to a large baking sheet cut side down. Roast for about 10 minutes.
- Remove sheet pan from oven and add chopped garlic. Return to oven and cook an additional 10-12 minutes or until sprouts are a little darker than golden brown and tender.
- While Brussels are cooking, in a medium bowl, make peanut sauce by whisking together until well combined the peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, chili garlic sauce, garlic and ginger. Use warm water, 1 tablespoon at a time, until dressing like consistency is reached. Set aside.
- In a large pot over high heat, bring 4 cups water to boil. Add edamame and return to boil. Cook for 4 minutes, stirring occasionally. Drain edamame. Into the same pot, add green onions, sesame seeds, garlic powder, salt and pepper. Stir together well. Drizzle sesame oil, if adding, and toss until well combined.
- When Brussels are done cooking, return to large bowl and drizzle balsamic vinegar over and gently toss to combine.
- To serve, add Brussels and edamame to a dish and toss together gently. Drizzle with peanut sauce. Top with more green onions and sesame seeds if desired.
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This recipe was inspired by The First Mess.
Make this last night and it was delicious! I added seasoned TVP and buckwheat soba noodles to make it a complete protein rich vegan meal and my non vegan stepson loved it. Thank you for what you do!!
Sounds amazing together! Thanks for sharing
dumb question – you still pop out the edamame from the shells, correct?