• 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. 
• 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. 
  
• Grate the garlic clove using the parmesan setting on a cheese grater so it becomes a mushy pulp. The garlic in this spicy peanut vinaigrette is raw so we grate it so the flavour isn't too overwhelming. 

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.