Roasted Brussel Sprouts and Edamame With Curry Sunflower Seed Sauce
[Vegan, Gluten-Free]

To Make the Brussel Sprouts:

1. Pre-heat the oven to 400°F
2. Chop off the hard ends of each sprout, and peel away the first couple of layers. Rinse well.
3. Slice in half lengthways 'vertically'.
4. Place each side flat side down and thinly slice them horizontally.
5. Place all thinly sliced sprouts into a big mixing bowl, and add the salt and olive oil. Mix this thoroughly.
6. On a flat baking tray lined with baking paper, evenly lay the sliced sprouts to ensure even cooking.
7. Once the oven is at the proper temperature, add the tray and roast them for 10 mins, until golden brown.
8. Stir them every 2 mins or so, to ensure even cooking and avoid them from becoming soggy.
9. Remove from oven when all are golden brown.

To Make the Edamame:

1. Sauté the beans with a little coconut oil, on a medium heat, for about 5-8 mins until they're cooked through.

To Make the Sauce:

1. Ensure the sunflower seeds have soaked in water overnight.
2. Drain and rinse them well.
3. Add all ingredients, except the water, into your blender.
4. Gradually add the boiling water until you've reached a smooth creamy consistency.
5. Evenly lay the sprouts on a serving dish and scatter the edamame throughout.
6. Lightly drizzle the sauce over the vegetables using a teaspoon.