All I need to hear to be sold on a recipe are the words crispy and buffalo.
Can we all agree that the Brussels sprout has had the biggest glow up out of any other vegetable over the past few years? When did Brussels sprouts go from being the vegetable tossed aside on children's dinner plates to being served as an $12 appetizer on fine dining menus. Suddenly we all just respect these tiny little cabbage balls. I want to know why made Brussels cool again?
My first introduction to Brussels sprouts was like many children. I clearly remember reading about Molly, everyone's least favorite American Girl Doll, refusing to eat them in the 25 cent American Girl Doll book I got from my school's mini store. I then declared that I would never touch a slimy boiled Brussels sprout. Then one day, Brussels sprouts just became cool. I went to a tapas restaurant in Boston and was served a side of fried Brussels sprouts which quickly became one of my favorite foods. Perhaps if Molly the American Girl Doll tried Brussels sprouts, she would have been a more popular option.
Whether I fry Brussels sprouts, bake them, or even boil them, they are always good and definitely do not deserve the years of neglect due to bad press. Today's take on the vegetable is definitely one for the books. I'm pretty sure the entire world is obsessed with anything buffalo and has been for years. The fact that this combination isn't a common recipe is unheard of. I guarantee you, this will not be the last time you make it.
Ingredients:
1 pound Brussels sprouts cut in half
canola oil (for frying)
salt and pepper
1/2 cup unsalted butter
1/3 cup buffalo sauce
1 tbsp honey
blue cheese crumbles (for serving)
ranch dressing or blue cheese dressing (for serving)
1. Heat about an inch of canola oil in a pan to 400 degrees 5. Line a baking sheet with paper towels
2. Once oil is heated add in the Brussels sprouts and cook for roughly 4-5 minutes until they are golden brown. Remove from oil with a slotted spoon and place on the paper towel lined baking sheet
3. Repeat process with remaining Brussels sprouts
4. In a sauce pan melt butter and whisk in buffalo sauce and honey. Remove from heat and toss with Brussels sprouts in a large bowl
5. Serve immediately with desired toppings
1 pound Brussels sprouts cut in half
canola oil (for frying)
salt and pepper
1/2 cup unsalted butter
1/3 cup buffalo sauce
1 tbsp honey
blue cheese crumbles (for serving)
ranch dressing or blue cheese dressing (for serving)
1. Heat about an inch of canola oil in a pan to 400 degrees 5. Line a baking sheet with paper towels
2. Once oil is heated add in the Brussels sprouts and cook for roughly 4-5 minutes until they are golden brown. Remove from oil with a slotted spoon and place on the paper towel lined baking sheet
3. Repeat process with remaining Brussels sprouts
4. In a sauce pan melt butter and whisk in buffalo sauce and honey. Remove from heat and toss with Brussels sprouts in a large bowl
5. Serve immediately with desired toppings
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