The enemy of many children and adults alike, Brussels sprouts are a controversial food. There are those who hate them with the fiery passion of 1,000 suns, but this is not because they are inherently disgusting vegetables. Instead, it’s because people traditionally cook them in disgusting ways.

The main mistake that people make when dealing with Brussels sprouts is to steam them. This leaves a mushy, unappetizing texture and a bland flavor profile. All they need is some love.

With a little care, I’ve even gotten my girlfriend, a sworn enemy of the Brussels sprout legacy, to agree to try and even to enjoy these little capsules of textured, flavorful, vital nutrients.

The key is to crisp them up in a pan first before roasting in order to give a crunchy outer layer and some browning to add additional complexity and a pleasing texture. The maple buffalo glaze is just a bonus.

Follow my instructions below and you too will have a satisfying Brussels sprout experience while simultaneously washing away all of the negative Brussels sprout experiences from your youth.

 

Ingredients:

  • 1 bag Brussels sprouts
  • 3 T olive oil
  • 3 T Sriracha or your favorite hot sauce
  • 3 T butter
  • 1 t 100% maple syrup

Method:

  1. On a cutting board, chop off the root stems of the Brussels sprouts and then split them in half lengthwise. Do not worry about any leaves that come loose, as these will be delicious crispy bits to snack on later!
  2. In a large cast iron skillet, set the heat to medium high and add in the olive oil.
  3. Pre-heat your oven to 425 degrees Fahrenheit.
  4. Place the Brussels sprouts cut side down in a single layer in the skillet and leave to crisp up for 3 minutes.
  5. After 3 minutes, turn the heat down to medium and toss the Brussels sprouts in the skillet to coat in oil and crisp on all sides for an additional 5 minutes.
  6. Place the cooked Brussels sprouts on a sheet pan lined with aluminum foil and place in the pre-heated oven for 10 minutes.
  7. While the Brussels sprouts cook in the oven, combine the Sriracha, butter, and maple syrup in a microwave safe container and microwave on high for 1-2 minutes, or until the butter is fully melted. Stir the mixture with a spoon or whisk to well-combine.
  8. Remove the Brussels sprouts from the oven and toss with the hot sauce and maple syrup mixture. Place back into the oven for an additional 2-3 minutes to set the glaze.
  9. Serve with a drizzle of blue cheese or ranch dressing or a crumbling of blue cheese.

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