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, garlic powder, chillies, ground ginger, salt, and pepper. 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!

While Brussels Sprouts are roasting, make the peanut sauce. In a medium bowl, whisk together the peanut butter, garlic, lime juice, maple syrup, Tamari, salt, pepper, and water. Once you have a smooth, creamy, pourable sauce, set it aside.

Once there's about 5 minutes left on the Brussels sprouts roasting time, place a small saucepan of water on the stove and bring it to a boil. Once boiling, add a pinch of salt and the frozen edamame. Give it a stir. Let the edamame come to a boil, and cook for 2-3 minutes, or until bright green and tender. Drain the edamame and rinse them with cold water a few times. Set aside.

Place the drained edamame on your serving plate. Drizzle a bit of the peanut sauce. Top with the crispy roasted Brussels sprouts and drizzle with peanut sauce again. Top the dish with the green onions, mint, and sesame seeds. Serve immediately.