The original name for this vegetable side item was Bang Bang Brussels Sprouts, but that is a misnomer. Those familiar with restaurant Bonefish Grill’s Bang Bang Shrimp dish know that their Bang Bang sauce is a creamy, sweet, spicy, and savory blend of mayo, sweet chili sauce, and sriracha. The sauce in this recipe does not include any mayonnaise. (That’s a bonus in my book!) But the sauce is also nothing like the original namesake made by street vendors in the Szechuan region of China.

Regardless of the incorrect name, this sweet & spicy sauce is a wonderfully flavorful addition to roasted Brussels sprouts. We love sprouts prepared this way. It is a great side item for chicken, beef, shrimp, or salmon. Or a savory addition to a rice bowl. We make the full recipe for dinner, even if it is just Eric & I. Eric likes to add the leftover sprouts to his eggs at breakfast the next morning!

Sweet & Savory Brussels Sprouts

Sweet & Savory Brussels Sprouts (adapted from delish.com) Total Time Required: 40 minutes, Prep Time: 10 minutes, Makes: 4 servings

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sambal oelek or chili paste
• 1 tablespoon sriracha
• 2 tablespoons maple syrup
• juice of 1 lime
• 3 cloves garlic, minced
• 2 pounds Brussels sprouts
• kosher salt &  freshly ground black pepper

Directions:

Trim, halve, (or quarter, if large) and wash the Brussels sprouts.

Trim & wash the sprouts.

Preheat the oven to 425ºF. In a small bowl, whisk together the olive oil, chili paste, Sriracha, maple syrup, lime juice, and garlic.

Whisk together the sauce ingredients.

Toss the prepared Brussels sprouts in the sauce until they are fully coated. Season them generously with salt and pepper.

Toss the sprouts with the sauce.

Transfer the sprouts to a large baking sheet.

Transfer the sprouts to a baking sheet.

Roast the sprouts until they are slightly charred and tender, about 30 to 35 minutes.

Roast the sprouts.

Serve as a vegetable side with chicken, beef, shrimp, or salmon, or serve over cooked rice.

Serve with desired protein or over cooked rice.

So many ways to enjoy this side item!  ~Linda

Sweet & Savory Brussels Sprouts (adapted from delish.com) Total Time Required: 40 minutes, Prep Time: 10 minutes, Makes: 4 servings

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sambal oelek or chili paste
• 1 tablespoon sriracha
• 2 tablespoons maple syrup
• juice of 1 lime
• 3 cloves garlic, minced
• 2 pounds Brussels sprouts, trimmed and halved (quartered, if large)
• kosher salt &  freshly ground black pepper

Directions:

Trim, halve, (or quarter, if large) and wash the Brussels sprouts.

Preheat the oven to 425ºF. In a small bowl, whisk together the olive oil, chili paste, Sriracha, maple syrup, lime juice, and garlic.

Toss the prepared Brussels sprouts in the sauce until they are fully coated. Season them generously with salt and pepper. Transfer the sprouts to a large baking sheet.

Roast the sprouts until they are slightly charred and tender, about 30 to 35 minutes. Serve as a vegetable side with chicken, beef, shrimp, or salmon, or serve over cooked rice.