Updated: Jun 23, 2020
This veggie just got a whole lot more exciting! Buffalo Sauce? YES. Bacon? YES. Blue Cheese? YES! Crispy Brussel Sprouts?! Say no more...
Brussel sprouts don't get nearly the amount of attention they deserve. They are one of the most fun veggies to spice up and there's so much more you can do with them than the typical tossing in olive oil, salt & pepper and roasting. My sister went to a restaurant recently and told me about an amazing brussel sprout appetizer they had with blue cheese and buffalo sauce. She implored me to replicate it, so here is what I managed to create with the limited information I had. This makes an amazing side or an appetizer for a small group and is great aside your favorite protein! You're welcome and thanks for the inspiration, sis! ;)
Tips to Consider:
Make sure you buy fresh brussel sprouts and avoid frozen ones and thawing because this will create excess moisture and your sprouts won't get crispy while roasting. I typically just grab the 12 oz "steam in the bag" fresh Brussel sprouts located in the fresh produce department at Target. It's a great portion size for serving 4-6 people and they just need the ends sliced off and maybe a few leaves peeled from the outside then they're ready to be sliced, seasoned and roasted!
Prep Time: 10 mins
Cook Time: 35-40 mins
Total Time: 45-50 mins
Yield: 4 servings
What You'll Need:
12 oz fresh, Brussel sprouts (I get the "ready to eat steam in the bag" kind in the fresh produce area)
3 Tbsp evoo
2-3 generous pinches of kosher salt
1 tsp garlic powder
1/4 tsp pepper
3 strips classic cut bacon, baked at 400 with the Brussel sprouts on a separate sheet the last 10-15 of Brussel sprouts baking time
1/4 cup buffalo sauce, heated in the microwave for 10 seconds (do this prior to coating your sprouts after they're done baking)
1/4 cup blue cheese crumbles
Blue cheese and/or ranch dipping sauce for serving, if desired
How to Prepare:
*Preheat your oven to 400
1. Prep your Brussel sprouts by trimming off the last bit of the ends but keeping them still in tact, if you trim off the whole end, your sprouts will fall completely apart and you'll have leaves everywhere (reference my photos how the ends are still in tact). Remove any yellow leaves from the exterior as well.
2. Once your sprouts are trimmed and free of any yellow leaves, slice them down the centers and toss in a bowl. Add in your olive oil, kosher salt, pepper and garlic powder and toss to evenly coat.
3. After seasoning, spread your brussel sprouts onto a large rimmed baking sheet lined with foil (for easier cleanup) and spread around evenly so that there is about 1/4 inch of space in between each to allow steam to escape. If they are crowded, they will steam and will not get crispy. You may need to use two baking sheets.
4. Place into your 400 degree oven and set the timer for 35 minutes. You will add your bacon on another sheet lined with foil below the sprouts the last 10-15 minutes of total baking time. This way the bacon will be extra hot and done at the same time as your sprouts; I find that 12-14 minutes is typically perfect timing for extra crispy bacon, but it varies due to thickness so just be sure to keep an extra close eye on it those last few minutes.
5. Once your sprouts are extra crispy on the outside (but not burnt) and tender on the inside, remove them from the oven and immediately into a mixing bowl with your blue cheese crumbles and warmed up buffalo sauce and toss to coat. Doing this while they're warm will soften the cheese and melt it a little.
6. Move your bacon to a plate lined with paper towels and using the butt end of a knife, break the bacon up into fine crumbles and then toss into the bowl with the Brussel sprouts, buffalo sauce and blue cheese and toss to coat.
7. Move your delicious mixture to a platter and serve hot. Feel free to add a few more blue cheese crumbles on top if desired and serve with ranch and blue cheese dressing if you'd like. Enjoy!
Did you make this recipe? Don't forget to post a photo and tag @boujeekitchen_ on instagram and hashtag it #boujeekitchen
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