Roasted Brussels Sprouts with Tangy White Sauce


Come on, I see that face.

And this is not the time for it.

I honestly don’t understand the whole “ew brussels sprouts” thing.

I remember watching an episode of Franklin the Turtle when I was like 5, and I remember the episode being about brussels sprouts. Franklin’s mom made them for dinner and he thought they were the grossest thing ever, but I think at the end he ended up trying them and loving them.


But for some reason, I took only the first half of the show into my brain and totally had it in my head that brussels sprouts were nasty. UNTIL I TRIED THEM!

They are good, people!! Don’t listen to the hype. Brussels sprouts rock. Unless you ask my mother, she doesn’t like them for some crazy reason. But I do! Andddd she actually said that she liked them with the white sauce.

I had recently gone to a sushi restaurant in my town called Aqua, and they had fried brussels sprouts with white sauce. Once I tasted it I knew I had to remake it my own way.


I do have to admit that this isn’t just any plain white sauce… it’s white barbecue sauce. The real deal. My family is from the south and white barbecue sauce is a huge staple in my house. We love our white barbecue sauce.

When my mom makes this sauce, it’s very runny (and incredible on chicken). I made my version a little bit thicker because that’s how it was at the sushi restaurant (and I wanted it to look purdy in the pictures).

This recipe makes a good amount of sauce so you might not want to use it all on the brussels sprouts. I just store what I don’t use in the empty mayonnaise jar and end up putting it on anything and everything!

So kiddos, ignore the hype, be your own man (or woman), step up to the plate, and eat your brussels sprouts… because they are tasty!


Roasted Brussels Sprouts with Tangy White Sauce
  • 4 cups brussels sprouts
  • ½ teaspoon salt
  • 2 tablespoons olive oil
for the sauce:
  • 1½ cups mayo
  • ¼ cup + 1 tablespoon vinegar
  • ¼ cup sugar
  • ¼ teaspoon pepper
  • Juice of half a lemon
  • Sprinkle of salt
  1. Preheat the oven to 400 degrees F.
  2. Wash the brussels sprouts, then cut off the ends and cut each in half.
  3. Toss them in a small bowl with the olive oil and salt.
  4. Place the brussels sprouts on a baking sheet, evenly spread out.
  5. Bake for 25 minutes, or until they are tender. Shake the pan about every ten minutes so they don't burn. Remove and let cool.
  6. In a medium sized bowl, mix all of the sauce ingredients together until smooth.
  7. Place the brussels sprouts in a serving bowl and pour the white sauce on top.
I like mine to be really crispy. If you don't want them that crispy then I would suggest baking them anywhere from 15-20 minutes.



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