Buffalo Brussels Sprouts
As kids, we all probably thought that Brussels sprouts were the worst vegetable that could ever be put on our plates. For some, that is still the case. For me personally, they have become one of my favorite vegetables. When made properly they are the perfect side dish, snack, or appetizer. For this recipe, I had to add some spice. These Buffalo Brussels Sprouts are an easy dish that can be used for any occasion!
Benefits & Nutrition
For those who did not know, Brussels sprouts are a part of the cabbage family. The sprouts grow on stalks and are edible buds. They gained their name from their increased popularity in the city of Brussels, Belgium. Brussels sprouts are high in vitamins, minerals, and fiber (i.e. Vitamins A, K, and C). Not to mention, they are low in calories and high in antioxidants. They can be eaten raw or cooked. I’ve seen Brussels sprouts cooked in so many different ways. The possibilities are endless!
How to cook the Sprouts
When cooking Brussels sprouts, I always suggest HIGH HEAT. To get them golden and crispy, the right amount of fat and heat have to be right. For this recipe, we are deep frying the sprouts. Brussels sprouts, like any other cabbage, are made up of a lot of water. If your temperature is not between 350 and 360 degrees, the sprouts will either be greasy or burnt. Deep frying also requires patience. Make sure that after a batch of sprouts is done, you allow the oil to come back up to temperature.
Give the Sprouts a Chance
If you decide to roast the sprouts, always make sure that the oven temperature is between 400 and 450 degrees. The golden number for me is 425. It will produce the best end product that is crispy and golden.
With Brussels sprouts being in abundance this time of the year, it is the perfect time to experiment. Let’s try something new this holiday season! Add these to your next holiday party or dinner menu. Your guests won’t be able to get enough of them. Tell me how you all like them in the comments below. Enjoy fam!
I’d love to hear your feedback about these Buffalo Brussels Sprouts! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
Buffalo Brussels Sprouts
Ingredients
- 1½ lbs - Brussels Sprouts, halved
- 4 cups (at least) - vegetable or canola oil
- ⅓ cup - Hot Sauce (Frank's Red Hot, Crystal, etc.)
- 2¼ tsp - apple cider vinegar
- 4 tbsp - unsalted butter
- ¼ tsp - Worcestershire Sauce
- ¼ tsp - onion powder
- ¼ tsp - garlic powder
- ¼ tsp - cayenne pepper
- To Taste - salt
- To Taste - black pepper
Instructions
- Heat the oven to 200F.
- Wash, dry, trim, and halve the sprouts. Remove any wilted leaves.
- Add your oil to high sided, heavy duty pot. Heat oil between medium and medium high heat.
- Melt your butter on medium heat. Add hot sauce, vinegar, Worcestershire sauce, onion powder, garlic powder, and cayenne pepper. Whisk until fully combined. Keep the sauce warm on low heat.
- Once the oil reaches between 350 - 360 degrees, begin adding your sprouts in small batches. Fry until golden brown (2 - 3 minutes). The sprouts will cook very quickly and release a lot of steam.
- Remove the sprouts with a slotted spoon. Place sprouts on a half sheet tray with a rack to drain the excess oil. Season with salt and pepper to taste.
- Keep the sprouts warm in the oven as you cook in batches.
- Reheat buffalo sauce and toss the sprouts in the sauce. Add as much as you like. Enjoy!
Notes:
Calories
1397Fat (grams)
154Sat. Fat (grams)
16Carbs (grams)
9Fiber (grams)
3Net carbs
6Sugar (grams)
2Protein (grams)
3Sodium (milligrams)
456Cholesterol (grams)
20