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.
- 6 cups baby Brussels Sprouts (can also use full size, just halved)
- Olive Oil
- 1 cup vegan mayo (can sub with regular mayo)
- 2 tbsp minced garlic
- 1-2 tbsp horseradish (depending on taste/spice preference)
- 1-2 tbsp Sriracha (depending on taste/spice preference)
- Juice of 1 Lemon
- Salt & Pepper, to taste
- 5 slices of Lemon
- Parchment or Foil Lined Baking Sheet
- Medium Mixing Bowl
- Casserole Dish
- Preheat oven to 425 degrees Fahrenheit.
- On a parchment/foil lined baking sheet, spread out your sprouts and drizzle with olive oil, and sprinkle with salt & pepper and toss with your hands before roasting for 35-45 minutes, turning half way. They will be done when they are softened and crisped to a golden brown on the outside.
- While they roast, prepare your bang bang sauce by mixing together your mayo, garlic, horseradish, sriracha and lemon juice. Set aside.
- Remove roasted sprouts from oven once they're golden brown, crisp on the outside and soft on the inside, transfer them into a casserole dish.
- Pour the bang bang sauce over the roasted sprouts, tossing lightly to coat. Top with sliced lemons, and BROIL in the oven on HIGH for an additional 5 minutes.
- Remove from oven and serve!
I'm all about grilling in the summertime! In fact, we make most of our meals on the barbecue when the weather cooperates.
While I don't love all vegetables, I am definitely up for trying new things (at least once).
A&W Canada is back at it again and is listening loud and clear to the needs and wants of their customers.
When you follow a restrictive diet, the hardest part about any holiday can be the food options.
How many times have you pulled out your butternut squash just before supper and realized you don't have enough time to cook it...
Bone broth is all the rage nowadays with health professionals proclaiming the benefits and people (and companies looking to...
You've probably been seeing recipes for no-bake snack/energy bites online for a few years now. I know I have!
I love the holidays because it means time spent with those who are important to you.
Some would consider quinoa a superfood, and for good reason! It's chock full of vitamins and minerals and is an excellent source...
Enjoy the fresh flavors of Mediterranean cooking that will have you dreaming of lounging next to the sea without having to fly...
It seems like everybody is sick this Spring. People are dropping like flies!
Summer is one of the most sought-after seasons of the year. If you experience cold winter months then you surely appreciate those...