SPICY ROASTED BRUSSELS SPROUTS
This is my version of the Red Hot Brussels Sprouts I mentioned in the Bacon Brussels Sprouts recipe (here). It’s probably my favorite way to eat Brussels sprouts, and they make a great side dish for any number of entrées or just as a spicy snack. You can totally throw them back in the oven or even pan-fry to reheat, but they won’t be quite as good, which is why I make these in smaller batches. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 40 minutes
10 ounces Brussels sprouts, halved
½ cup Buffalo Sauce (here)
Salt
Freshly ground black pepper
- Preheat the oven to 400°F.
- In a large bowl, toss the Brussels sprouts in the Buffalo Sauce, and season with salt and pepper.
- Spread the Brussels sprouts out on a pan, roast for 35 to 40 minutes, or until crispy, and serve.
VARIATION 1 BALSAMIC-ROASTED BRUSSELS SPROUTS: Toss the sprouts with 2 tablespoons extra-virgin olive oil and 3 tablespoons balsamic vinegar. Continue with the recipe as written, but omit the Buffalo Sauce.
VARIATION 2 GARLIC-ROASTED BRUSSELS SPROUTS: Toss the sprouts with 3 tablespoons melted butter and 2 to 3 minced garlic cloves. Continue with the recipe as written, but omit the Buffalo Sauce.
