350 grams Brussels sprouts
350 grams Broccoli
1 clove Garlic
1 Thai chili
1 teaspoon Sriracha
½ teaspoon Honey
1 teaspoon Fish sauce
4 tablespoon Peanuts
tablespoon Mint leaves
½ lime & kosher salt
1 tablespoon Olive oil
1 tablespoon Rice vinegar
Preheat the oven to 375 F / 190 C & Slice the Brussels sprouts in half from top to bottom, so you cut through the base. This will keep them together but don't worry if a few of the leaves flake off they will just go extra crispy.
Cut the broccoli into medium-small florets. Put the Brussel sprouts and broccoli on an oven tray.
Drizzle olive oil and sprinkle salt over the Brussel sprouts and broccoli and then turn the Brussel sprouts to ensure they are flat/cut side down for optimum browning. Then put the tray in the oven and set a timer for 15 minutes.
Check the Brussel sprouts and broccoli to see how they are doing, jiggle the tray a little and if the broccoli is looking charred to perfection, take it out and leave the Brussel sprouts in the oven for a further 5-10 minutes until crispy on the outside and tender on the inside
Put the charred Brussel sprouts and broccoli into a warm bowl and make your spicy peanut vinaigrette.
In a small bowl or jar, make the spicy peanut dressing by mixing the rice vinegar, honey, sriracha, fish sauce, lime juice, chopped Thai chili, and garlic together with a fork. Season to taste with salt.
Chop the peanuts up on a chopping board and put them in the vinaigrette (or garnish with them at the last minute). Toss the oven-roasted Brussel sprouts and broccoli with the spicy peanut vinaigrette with honey sriracha and scatter chopped fresh mint over the top.