I know what you’re thinking—another recipe already? I used to post recipes so regularly and then I had a baby and basically stopped cooking every day (and I definitely stopped using my camera). I’ve always loved sharing recipes with you guys on this blog, and you guys seem to love it too! Anytime I ask for post requests, most of you ask for more food. And I am so happy to be getting back into it!
A few months ago I got a utility cart to house all my camera stuff and props and I now really look forward to shooting recipes, where before it was starting to feel like a chore. In 2019 I hope to focus more on food and words, which is a little tagline that kept coming to mind when I was working with Kelly on my new logo and soon-to-be new blog design.
Okay, that’s a lot of non-food related chatter when what I’m really here to talk about today are these spicy Buffalo Brussels sprouts.
When Rob and I lived in Minneapolis, there was a restaurant we used to love called Butcher & The Boar. It was definitely more of a special occasion place, so we went to dinner there for our anniversary one year; but we soon learned that they had a happy hour in the beer garden that was much more affordable and just as delicious. On both menus are these super spicy Brussels sprouts tossed in Buffalo sauce and served with homemade Ranch, and they quickly became one of our favorite things to order.
We loved them so much that we started making them ourselves at home, and even five years later they’re still on our meal planning rotation. They’re an awesome side dish, snack, or a great vegetarian lunch or dinner when served over rice with a little crumbled blue cheese on top. If you’re vegan you could skip the blue cheese and swap butter for coconut oil! I love this recipe because you can cook your rice and roast the sprouts ahead of time, and then just whip up the sauce and reheat everything whenever you’re ready to serve it.
About a pound of Brussels sprouts, trimmed and quartered
2-3 tablespoons olive oil
Salt and pepper, to taste
1/4 cup unsalted butter
1/4 cup Frank’s RedHot sauce
Crumbled blue cheese, for serving
Chopped green onion, for garnish
2-3 cups of cooked white rice
Pre-heat your oven to 375. Transfer quartered Brussels sprouts to a baking sheet and pour olive oil onto them, mixing well with your hands to make sure they’re covered on all sides. Season with salt and pepper and spread everything out so it’s in a single layer.
Roast Brussels sprouts at 375 for 15-20 minutes, giving them a stir and a flip halfway through. (While the sprouts are roasting, you can cook rice according to package directions if you haven’t prepared it yet.)
In a large skillet, heat hot sauce over medium-low heat. Add butter and stir until butter is melted and sauce is smooth. Transfer sprouts to the skillet and toss to combine.
Spoon rice into bowls and top with Buffalo Brussels sprouts. Add bleu cheese, if desired, and a sprinkle of green onion before serving.
You could do this with broccoli, cauliflower, or even some diced chicken if you prefer. Enjoy!