The world is definitely split down the middle between Brussels sprout lovers and haters. I am firmly on the side of the aficionados and make it in as many incarnations as possible when it is in season. I love it roasted in the oven and tossed with fish sauce or pan-seared with chestnuts and Pancetta as a Thanksgiving side. It is delicious raw, shredded in a salad, and also really good boiled until there is a little give left and marinated in a really gingery dressing. I used to serve those to guests as a cocktail hour nibble.
I thought that a Buffalo version might be nice - what's not to like about a creamy blue cheese sauce? As well as a picnic dish, this would make an interesting snack with drinks or the Brussels sprouts could be tossed into a salad with blue cheese dressing as a sort of vegetable croûton.
Serves 4 as drink nibbles or 2 greedy people eating in front of the TV
1 lb Brussels sprouts, ends and outer leaves removed
4 Tbps butter
1 Tbsp hot sauce (I used Franks as is traditional with Buffalo wings but any basic red hot sauce will work)
1/2 cup blue cheese (I used Danish Blue but both Gorgonzola and Roquefort would work)
3 Tbsps sour cream
1 tsp lemon juice
Preheat oven to 375.
Melt the butter in a skillet along with the hot sauce. Quickly taste and add more hot sauce if necessary. I probably would have upped mine to about an additional tablespoon but L. is not a huge lover of heat so refrained. Remove from heat.
Add the Brussels spouts and toss well so that they are coated in the butter.
Tip the sprouts onto a baking tray and bake for 30 minutes; check after 20. They should be brown and charred on the outside and still have a little bite to them - you don't want them mushy (which is what gave Brussels spouts a bad name in the first place in my opinion).
While the Brussels spouts are cooking, combine the blue cheese, the sour cream and the lemon juice in a bowl and combine. You can do this with a fork for a lumpy sauce and whisk beaters are best if you want a smooth one. Taste and add more lemon juice or a bit more sour cream according to your preference.
Remove the Brussels spouts from the oven and serve with the sauce on the side for generous dipping.