Roasted Buffalo Brussels Sprouts Food

BUFFALO BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
• To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
• On your baking sheet, combine the halved sprouts and olive oil. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
• Roast the sprouts until they are tender and deeply golden on the edges, about 18 to 24 minutes. Remove the sprouts from the oven and transfer them to a large serving platter or shallow serving bowl.
• In the meantime, prepare the buffalo sauce by whisking together the hot sauce and melted butter in a small bowl. Season to taste with black pepper. If the mixture tastes too spicy, whisk in some honey to temper the heat a bit. Set aside.
• Once the roasted Brussels sprouts are on the serving platter, drizzle the sauce all over them. If desired, sprinkle avocado or blue cheese over the sprouts. Finish the dish with a sprinkle of chives and fresh cilantro. Taste, and sprinkle lightly with salt if needed. Serve.
• These Brussels sprouts are best consumed fresh, especially if avocado is involved. Leftovers without avocado will keep for several days in the refrigerator, covered.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

ROASTED BUFFALO BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet.
• Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl.
• Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.

ROASTED BUFFALO BRUSSELS SPROUTS

Steps:

• Preheat oven to 400°F.
• Rinse Brussels sprouts and slice each one in half lengthwise. Place sliced sprouts in a medium bowl. Add olive oil, lemon juice, salt and pepper. Toss until sprouts are well covered.
• Spread sprouts onto a foil-lined baking sheet. Bake at 400° for 15 minutes. Stir the sprouts and continue baking for 15-17 more minutes, or until sprouts are golden brown in color.
• Meanwhile, whisk together the Buffalo Sauce ingredients (butter, hot sauce, vinegar, Worcestershire sauce and cayenne pepper).
• Transfer roasted sprouts into a large bowl. Add Buffalo Sauce and toss until well coated. Top with crumbled blue cheese before serving.

ROASTED BRUSSELS SPROUTS!

Steps:

• Preheat oven to 400°F.
• Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
• Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
• Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
• Shake the pan from time to time to brown the Brussels sprouts evenly.
• Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.

ORANGE GLAZED ROAST BUFFALO WITH GARLIC ROASTED BRUSSELS SPROUTS

Steps:

• Melt butter in a pan, add shallots and cook until soft and browned. Add orange juice, marmalade, vinegar, pepper, sugar and thyme.
• Bring to boil then reduce heat and simmer about 25-30 minutes stirring occasionally, to thicken and reduce liquid amount. Remove from heat and set to one side, this is going to be the glaze for the meat. You can make this ahead of time if preferred and store in fridge until needed.
• Heat a small amount of oil in a pan sear buffalo roast on both sides, transfer to a roasting tin and add half cup of water. I like to roast my meat in a very slow oven for a few hours and then turn it up to slow-moderately slow. Buffalo is very lean and to have perfect tender buffalo it should be cooked low and slow.
• I begin brushing roast with glaze about an hour into cooking and continue to brush with glaze every 20 minutes or so until cooked.
• Cooking time will vary but it will take 4-5 hours depending on weight of meat.
• As a general guide line it should be about 125 Fahrenheit for rare and about 138 Fahrenheit for medium-rare when meat thermometer is inserted. You should also let the roast rest about 15 minutes before carving.
• If you are someone who can only eat well done meat then I would suggest finding a crock pot roast recipe where the meat is cooked all day and just falls apart and you don't have to worry about overcooking. Buffalo steaks or roasts, should never be cooked well done you will get the same result as with any other meat you overcook, it will have the same palatability as an old boot.
• While roast is resting, Place roasting pan over burners on stove leaving all the juices in pan, there should be quite a bit of liquid from water and glaze, leave this as it gives the gravy a lovely flavour. Add both the wines and beef stock stir over heat for a couple of minutes to deglaze, scrape up any brown bits. Add bisto granules and stir until mixture boils and thickens.
• For the Sprouts.
• Leave any small sprouts whole and halve the medium ones, place in oven dish drizzle olive oil all over them and add crushed garlic mix to combine sprouts, oil and garlic. Place chopped pancetta over top of sprouts dividing equally.
• Bake in 200°C oven for about 20-25 minutes until sprouts are browned on edges and tender. Add a few tablespoons of water and mix scraping up any brown bits, serve immediately.
• To serve: Carve roast, place a few slices of meat on each plate top with gravy and serve with sprouts and sweet potato mash on the side.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

BALSAMIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven 425*.
• Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
• Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
• Roast in oven for 20-25 min until tender. Stirring occasionally.