Ingredients

Scale

1/2 of a large head of cauliflower
8 oz. brussel sprouts, trimmed and halved
1 1/2 Tablespoons avocado oil
Salt & freshly ground pepper
1 Tablespoon avocado oil
3 – 5 garlic cloves, peeled & chopped fine
1/2 of a medium onion, peeled & chopped
2 Tablespoons fresh ginger root, peeled & finely chopped
2 tablespoons hot chili paste (sambal oelek)
4 – 6 dried chile de arbol
6 Tablespoons soy sauce (use GF soy sauce for gluten free)
3 Tablespoons honey
1/2 cup water
1 Tablespoon rice vinegar
1 Tablespoon corn starch + 1 Tablespoon water, whisked together to make a slurry
1/2 cup roasted peanuts, roughly chopped

Instructions

Preheat oven to 450 F. Spray a rimmed baking sheet with cooking spray or line with a silicon liner.
Cut the cauliflower into florets, removing the core, and trim the brussel sprouts, then cut them in half lengthwise. In a medium mixing bowl, toss the cauliflower and sprouts in half of the oil. Sprinkle with salt & pepper, then toss again. Lay the veggies out onto the prepared baking pan in a single layer and set in the oven to roast for about 20 minutes or until the veggies are browned and starting to crisp up, stirring once in the midst to get even browning.
While the cauliflower and brussel sprouts are roasting, prep the sauce: heat the rest of the oil in a nonstick saute pan over medium heat. Add the garlic, onion, and ginger root and saute until the onion is translucent and tender. Add the chile paste and cook for a few minutes until the mixture is darkened.
Stir in the dried chile peppers, soy sauce, honey, water and vinegar. Stir and cook for a minute, then slowly stir in the corn starch slurry, until the sauce is thickened. Remove from heat until the veggies are done.
Toss the roasted veggies with the sauce over medium heat. Heat until hot, then serve over rice (or plain) with a sprinkling of chopped roasted peanuts.

Notes

For a gluten free dinner, use gluten free soy sauce (tamari sauce).

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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