Buffalo Crusted Brussel Sprouts
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
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Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
25 mins
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Total time
45 mins
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Ingredients
Buffalo Sauce
¼ cup cayenne hot sauce (gluten-free) (63 g)
1 tbsp white vinegar (12 g)
½ tsp Worcestershire sauce (gluten-free) (3 g)
¼ cup butter (50 g)
½ tsp garlic powder (2 g)
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Brussel Sprouts
2 cups Kinnikinnick Panko Style Bread Crumbs (220 g)
1 cup Kinnikinnick All Purpose Flour Blend (170 g)
½ cup parmesan cheese - grated (125 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
3 large eggs (168 g)
1 lb fresh Brussel sprouts (454 g)
Optional: ranch dressing for dipping
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Directions
Buffalo Sauce
- In a medium pot, combine all ingredients and bring to a boil over medium-low heat.
- Remove from heat and let cool slightly.
- Place in a medium size bowl and set aside.
Brussel Sprouts
- Preheat oven 400°F (204°C). Line a baking tray with foil and lightly brush with oil. Set aside.
- Wash Brussel sprouts. Remove tough outer leaves and trim stems.
- In a shallow dish, combine parmesan cheese and Kinnikinnick Panko Crumbs. Mix until combined. Set aside.
- In second shallow dish, combine Kinnikinnick All Purpose Flour Blend, salt and pepper. Mix until combined and set aside.
- In third shallow dish, whisk eggs. Set aside.
- Dredge Brussel sprouts working a few at a time in seasoned flour, then egg, then seasoned flour, then egg, then Panko mixture. Place in a single layer on baking tray.
- Bake in preheated oven for 15 minutes.
- Remove from oven and toss coated Brussel sprouts in Buffalo Sauce.
- Place Buffalo Crusted Brussel Sprouts back on baking tray.
- Return to preheated oven and bake for an additional 5 minutes.
- Remove from oven and let cool for 5 minutes.
- Place in serving dish and serve with ranch dressing for dipping.
Tips & Variations
- For a little less heat, omit Buffalo Sauce. Bake for 20 minutes total.
- Use Brussel sprouts that are uniform in size for even cooking.
- Double dipping in egg and flour mixture creates an extra crispy thicker coating.
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