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Jan 14, 2020 | Sides and Sauces

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

  1. Preheat the oven to 400°F.
  2. In a large bowl, toss the Brussels sprouts in the Buffalo Sauce, and season with salt and pepper.
  3. 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.

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