Brussels Sprouts get a bad rap. So often they are boiled within an inch of recognition, dumped as a mushy grey-green mess into a bowl and plunked on the table. Understandably, in that state few people are excited about adding them to their dinner plate. In fact, Dewey has gone so far as to hide his uneaten Brussels sprouts in his salad bowl. Little did he know that he couldn’t withstand the pull of the hot sauce roasted Brussels sprouts recipe. *insert evil laugh here*
After years of Brussels sprout hatred on my husband’s part, there has been a turning point. I went to a potluck with my girlfriends and one brought hot sauce roasted Brussels sprouts. They were AMAZING (but that’s not that odd for me because I love them). I thought “I bet Dewey would like these”. As soon as I got home, I bought Brussels sprouts and asked for the hot sauce roasted Brussels sprouts recipe. I was right, Dewey loves them (he even gets seconds!) and I’ve made them twice since. Winning!
Since it is made with hot sauce, this roasted Brussels sprouts recipe can be quite spicy. If you want to tone them down a bit, you can mix the hot sauce with melted butter. That’s how wing places make mild wing sauce…just add butter. We all know that butter makes everything better, right?
If you are love being a Brussels Sprouts hater, this might not be the recipe for you because it has changed MANY minds. Want to kick it up a notch further? Crumble some bleu cheese over your sprouts as they come out of the oven. It’s like buffalo wings don’t even need to exist. Yep, it’s that good.
And now I’m craving Brussels sprouts. Magical this recipe is….MAGICAL.
Looking for a new and delicious way to serve Brussels Sprouts? This is IT!
- Brussel Sprouts to cover the pan you are using
- Your favourite hot sauce
- Olive Oil
- Salt and Pepper
- Preheat oven to 425 degrees.
- Trim brussel sprouts and cut in half.
- Toss sprouts with lots of Frank's Hot Sauce and a glug or two of olive oil.
- Pour into a lipped cookie sheet or baking dish.
- Bake for around 20 minutes or until the brussel sprouts are done and starting to brown
Amount Per Serving: Calories: 80Sodium: 11mgCarbohydrates: 3gFiber: 1gProtein: 1g
I know the recipe is a bit more of a loose suggestion than an actual recipe but don’t fret. It’s easy and delicious.
Looking for more yummy vegetable side dish recipes? Check these out!