Bang Bang Brussels Sprouts

Bang Bang Brussels Sprouts

Bang Bang actually refers to the Chinese name for the stick used to tenderize a chicken dish in the Sichuan province of China. The creamy, spicy and sweet sauce as we know it has come to be more of a Chinese / American style sauce oirginating in American restaurants as a Thai flavored sauce. It is the perfect sauce to compliment the roasted Brussels sprouts but would also be delicious on any roasted vegetable or plant protein like tofu.

Serves 2

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Ingredients

16oz (454g) Brussels Sprouts
1 Tbsp (15g) Gochujang Paste (Korean Chili Paste)
2 tsp (10g) Vegan Honey or other sweetener such as Maple or Agave Syrup
1 tsp (5ml) Rice Vinegar
2 cloves Garlic minced
1 tsp (5g) or more to taste Chili Paste or Sambal ( you can also use Sriracha)
1 1/2 Tbsp (23g) Vegan Mayo
2 tsp (10ml) Light Soy Sauce or Tamari
Salt & Pepper to taste

Garnish with 1 Tbsp (15g) Toasted Sesame Seeds and the sliced green parts of a Green Onion.

Directions

1. Make the sauce by whisking together all of the ingredients (except the Brussels). Set aside.

2. Prepare the Brussels sprouts by trimming the ends and peeling away any discolored leaves and then cut them in half lengthwise.

3. Toss the Brussels in about half of the sauce (reserve the other half for basting and pouring over the final dish).

4. Lay the coated Brussels sprouts out onto a baking sheet in one single layer. Bake at 375 for 25-35 minutes, flipping halfway through. You can drizzle on a bit more sauce and continue baking until tender.

5. Garnish with toasted sesame seeds and sliced green onions and serve with a side of rice (any variety) and a drizzle of any leftover sauce.