Typically, when you see brussel sprouts in the produce section, you probably think back to those miserable days when your mother forced you to eat overly cooked green mush balls. (Interestingly though, you'd never actually see her consume them, as well). Little did your mother know that her attempt to provide you with a healthy diet actually scarred you into running far, far away from sprouts.Luckily, we've learned other methods of preparing veggies, rather then over boiling them and causing them to lose most of their nutrients. So, be progressive and hide this brussel sprout misconception under your dinner napkin.
I recently became addicted to this vegetable after having the fried buffalo brussel sprouts from Somerville's Highland Kitchen. So I made a healthier, homemade version. Enjoy!
Roasted Buffalo Brussel Sprouts
Ingredients --
1/2 pound of Brussel Sprouts
1/4 cup of Pete's Buffalo Sauce
1/4 cup of Olive Oil (Might be too much. I just splashed a bunch until I felt guilty).
1 TSP of Butter
Salt & Pepper
Dipping Sauce --
1/4 cup of Mayo
Splash of Pete's Buffalo Sauce
Preparation --
Preheat oven to 450 degrees. Heat medium sauce pan of medium heat. Once hot enough, add olive oil. Place brussel sprouts on pan and lightly sautee. Lightly season with salt and pepper. Place pan in oven and bake for around 20 minutes. Occasionally, pop open stove and shake up the brussel sprouts to cook evenly.
Meanwhile, heat up buffalo sauce, butter and dilute with a bit of water (just to take some the heat down). Bring to light boil.
Once brussel sprouts are cooked all the way through, add in a medium-sized bowl. Add buffalo sauce mixture and toss until sprouts are evenly coated with sauce.
For a dipping sauce, mix mayo and buffalo sauce together. Or you can just blue cheese.
YES THESE ARE SO GOOD
ReplyDeleteThanks. I was actually looking for a recipe to imitate those Highland Kitchen balls of crack. I had them once and have been craving them ever since. I'm making these tonight!
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