I remember when someone told me their favorite vegetable dish was Roasted Brussels Sprouts. I was not only shocked, but disgusted. All of my childhood cartoons and memories taught me that Brussels sprouts were disgusting balls of mush and were to be avoided at all costs.
Then I tried them, homemade, roasted in some olive oil and salt & pepper. The first couple bites were an adjustment period, then before I knew it I had eaten the entire pan.
I’m working on that self-control thing 😉
As someone who adheres to a plant-based diet, finding ways to love nutrient rich vegetables is kind of key. Brussels sprouts for the last 4 years have been an ongoing love affair, and I’m constantly finding new ways to fall in love with them.
So, with that – I decided to create a creamy, tangy, spicy sauce (aka: bang bang sauce) to put on my beloved roasted sprouts. They were ridiculously good. SO good in fact that when I tested them out on a crowd by bringing them to a family feast, they were gone so fast and I heard one diner say “why the heck are these sprouts so good? I can’t stop eating them”. EXACTLY the reaction I was hoping for.
My co-worker made them for her family too and reported back that “there were no leftovers”. Apparently they lack the self-control thing as well. With this recipe, I don’t blame them.
I think we are onto something here, and I highly HIGHLY suggest bringing these to a Thanksgiving or Christmas feast…it’s easy to make, and you’ll get so many compliments you’ll be riding that high for days.