Buffalo Brussel Sprouts

Buffalo Brussel Sprouts





Prep Time: 15 Min
Cook Time: 20 Min

WHAT YOU NEED

• 1 Lb. Brussel Sprouts
• Olive Oil Spray
• 1/2 C + Valentina Extra Hot Sauce 
• 2 Tbsp. + Unsalted Butter
• 1 Lemon
• Crumbled Feta
• Fresh Parsley, chopped
• Pepper Flakes
• Himalayan Salt & Cracked Pep

NOTES:

1. When shopping for brussel sprouts, you want to shop for similarly sized sprouts so that they cook at roughly the same time / temp. If you've got huge variations in size, they'll cook unevenly.

2. Valentina is probably my favourite hot sauce on the market. Mexican sauces always seem to blend the heat and flavour aspects of the sauce perfectly. You can honestly use whatever your fave hot sauce is in place of the Valentina if you'd like, or even buy a premade Buffalo sauce. Watch for ingredients though, those premade sauces can hide dozens of creepy ingredients.

3. I put (+) after the sauce / butter in the ingredients because I want you to try the sauce and manipulate it to your liking. My sauce is pretty effing spicy, so if that's not your thing, reduce the hot sauce a little and add a little more butter. Just taste it when it's done, you'll know if you want it less hot or not.

DIRECTIONS

• Preheat your oven to 425 F.
• Line a baking sheet with parchment paper and spray it with cooking spray.
• Trim the ends off the brussel sprouts, halve them, and remove excess outer leaves. Place the sprouts flat side down on the baking sheet. Spray the sprouts with cooking spray and season them with salt, pepper, and a little pepper flakes. 
• Bake for 12 - 15 minutes depending on size. 
• In the meantime, heat the hot sauce and butter together in a small pot set to just about medium. Once heated, let the sauce start to bubble, stir, and reduce to medium low. Simmer for a couple of minutes and remove from heat.

• Remove the sprouts from the oven and toss them in to the pot with the sauce. Stir and toss until sprouts are dredged in the spicy sauce. Return them to the tray in a single layer and bake them for another 5 minutes until the sauce has cooked in to them. Remove from oven and squeeze half a lemon over the tray. Taste and adjust salt / add additional lemon if desired.
• Transfer the cooked sprouts to a serving dish. Sprinkle them with freshly chopped parsley and some crumbled feta cheese. ENJOY!

HAPPY VEG