Ponzu-Seared Brussels Sprouts with Mirin-Glazed Peanuts

Charred Brussels Sprouts: 

1. Trim the stems and cut in half vertically. Discard any discolored leaves. 
2. Toss trimmed Brussels sprouts with the oil, salt and black pepper. Spread evenly on a lined sheet pan. 
3. Roast at 350°F for 8-10 minutes, until tender but firm and browned.
4. Chill and portion to 6-8 ounces each. 

Mirin-Glazed Peanuts: 

1. Toss all ingredients together in a stainless steel bowl. 
2. Transfer to a parchment- or silicone-lined baking sheet 
3. Bake at 325°F for 5 minutes, then separate the peanuts, rotate pan and return to oven. 
4. Bake for an additional 5 minutes, then separate the peanuts, rotate pan and return to oven.
5. Bake for a final 5 minutes, then separate the peanuts, rotate pan and allow to cool. 
6. When cool, store in an airtight container at room temperature. 

Ponzu Vinaigrette: 

1. In a bowl, mix the sugar and garlic together. 
2. Using a burr mixer, slowly add in the liquids, one at a time until all are fully incorporated. 
3. Place in a line ready container, label and refrigerate. 

Final Assembly Directions: 

1. For each serving, to order: Heat the oil in a saute pan. 
2. Add the sprouts and season with salt, heating thoroughly. 
3. Add the peanuts and cook an additional 30 seconds. 
4. Add the Ponzu Vinaigrette and the Thai chili sauce. 
5. Toss and then plate as desired for service. 
6. Garnish with a lime wedge and a cilantro sprig.