Spicy Peanut Vermicelli with Sheet Pan Veggies

1

Preheat oven to 425-degrees F. Chop all veggies (mushrooms, onion, sweet potato and Brussels sprouts) and place on two parchment paper-lined baking sheets.

2

Season veggies with olive oil, salt, pepper, garlic and onion powder.

3

Roast veggies for 25-30 minutes, flipping halfway.

4

In a large pot, prepare rice vermicelli per package instructions. General instructions are: soak in boiling water for approximately 5-minutes.

5

Prepare the spicy peanut sauce. Whisk the peanut butter, sesame oil, soy sauce, minced garlic, chili garlic sauce, sriracha and water together in a small bowl. Add additional water as necessary to thin the sauce out to desired consistency.

6

Toss rice vermicelli noodles in peanut sauce.

7

Serve noodles topped with a healthy portion of roasted veggies. Top with crushed peanuts for added texture and enjoy!

8

Substitutions: Substitute coconut aminos or tamari for soy sauce. Omit sriracha if spice isn’t for you. Substitute sunflower butter or tahini if you are nut free. Swap out the suggested vegetables for any veggies of your preference/what you have on hand.