From Our Team to Your Table
The Registry’s Client Support Manager, Nikki Cormier’s Buffalo Roasted Brussels
Serves 4 to 6 | Time: 45 minutes
Ingredients
- 2 pounds Brussels sprouts, ends trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground black pepper
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter (regular or dairy-free)
- 2 teaspoons honey or agave nectar
- Ranch or blue cheese dressing, for serving
- Celery leaves, for serving
- 2 tablespoons snipped chives, for serving (optional)
- 1/2 cup crumbled blue cheese, for serving (optional)
Method
- Preheat oven to 400°F with oven rack placed in the top third position.
- On a rimmed baking sheet, toss Brussels sprouts with oil, salt and pepper. Arrange the sprouts so they’re all cut-side down in an even layer.
- Roast until deep golden brown, crisp outside and just tender inside, 25¬–30 minutes. The leaves that are loose will be especially brown and crispy.
- Towards the end of cooking time, whisk hot sauce, butter and honey in a small saucepan over medium-low heat until warm. Transfer to a large bowl.
- Add Brussels sprouts to the sauce and toss until well coated. Transfer to a serving dish alongside the ranch dressing and top with celery leaves, chives and blue cheese (if using).
From Our Team to Your Table
The Registry’s Client Support Manager, Nikki Cormier’s Buffalo Roasted Brussels
Serves 4 to 6 | Time: 45 minutes
Ingredients
- 2 pounds Brussels sprouts, ends trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground black pepper
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter (regular or dairy-free)
- 2 teaspoons honey or agave nectar
- Ranch or blue cheese dressing, for serving
- Celery leaves, for serving
- 2 tablespoons snipped chives, for serving (optional)
- 1/2 cup crumbled blue cheese, for serving (optional)
Method
- Preheat oven to 400°F with oven rack placed in the top third position.
- On a rimmed baking sheet, toss Brussels sprouts with oil, salt and pepper. Arrange the sprouts so they’re all cut-side down in an even layer.
- Roast until deep golden brown, crisp outside and just tender inside, 25¬–30 minutes. The leaves that are loose will be especially brown and crispy.
- Towards the end of cooking time, whisk hot sauce, butter and honey in a small saucepan over medium-low heat until warm. Transfer to a large bowl.
- Add Brussels sprouts to the sauce and toss until well coated. Transfer to a serving dish alongside the ranch dressing and top with celery leaves, chives and blue cheese (if using).
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