Peanut Butter Broccoli

For the Thai peanut sauce: Combine 1/4 cup peanut butter, 1 tbsp coconut aminos, 1 tbsp honey, 1 tbsp rice wine vinegar, 1 minced clove of garlic, 1 tsp dried chili flakes, and 1 tsp sesame oil. Add water to thin the sauce to your desired consistency.

For the broccoli: Cut the broccoli into florets. Spread the broccoli on a baking sheet and toss with sesame oil. Roast at 400°F (200°C) for approximately 20 minutes, making sure to flip halfway through. Once roasted, drizzle the broccoli generously with the prepared peanut sauce and sprinkle with sesame seeds. Serve and enjoy!