Buffalo wings have been a long-time favorite in my household. Unfortunately, wings are often floured, and even when they’re not, they usually serve up as much saturated fat and cholesterol as they do heat. This recipe banishes the bad stuff, but keeps the spice.
Easy to put together, my Buffalo hummus sauce magically transforms Brussels sprouts into something irresistible. The only downside to this dish is that the entire batch often disappears in one sitting.
Ingredients for Sprouts:
1 lb. whole Brussels sprouts, stems removed, cut in half lengthwise
2 Tbsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. lemon pepper seasoning or ground black pepper
Ingredients for Buffalo Dip:
10 oz. red pepper hummus dip
6+ Tbsp. hot sauce
4 tsp. lactose-free butter, room temperature
1 tsp. white balsamic vinegar
¼ to ½ tsp. cayenne pepper
¼ to ½ tsp. garlic powder
Preheat oven to 450ºF. Line a baking sheet with foil.
Place sprouts on foil-lined sheet, drizzle with olive oil, and toss to coat. Sprinkle with salt and pepper and toss. Arrange sprouts in a single layer on baking sheet, cut side down.
Bake sprouts for 15 to 20 minutes, stirring halfway through baking time. Don’t worry about keeping them all cut side down. Sprouts are ready when browned on edges.
Mix together Buffalo dip ingredients in a small bowl. Serve immediately as dipping sauce for sprouts or cover and refrigerate until ready to serve.
Tip: I recommend using Trader Joe’s Smooth and Creamy Roasted Red Pepper Hummus and Earth Balance Natural Buttery Spread for this recipe.
Serves: 4 to 6
Pairing: Omission Lager
Effort: Easy enough to make on a work night
Active Prep: 10 to 15 minutes
Calories: 190; Total Fat (g): 13; Saturated Fat (g): 1; Cholesterol (mg): 0; Sodium (mg): 900; Potassium (mg): 240; Total Carbohydrate (g): 16; Fiber (g): 5; Sugar (g): 3; Protein (g): 5. Content per serving. Assumes 6 serving yield. (Gluten-free, vegan, and vegetarian.)
Cook and author Michelle Lee aims to prove that one can “live large and eat well without gluten.” At Flintridge Bookstore on October 8, she’ll be leading a discussion, offering a prize give-away, and signing her book Living Luxe Gluten Free.
With recipes like Spinachoke Dip, Homemade BBQ Chips and Onion Dip, Truffle Popcorn, Crab Cakes ‘n Football, Champagne Scallop Risotto, Maple Bacon Doughnuts, and Velvet Devil Cupcakes, the holidays are looking up…
Living Luxe Gluten Free with Michelle Lee
Thursday, Oct. 8th, 7 p.m.
Flintridge Bookstore & Coffeehouse
1010 Foothill Blvd., La Cañada Flintridge 91011
Admission is free
For more info, email Gail Mishkin at GailM@FlintridgeBooks.com
Or call 1.818.790.0717
Photo, top right, balsamic vinegar by Andrea Levers (Flickr) [CC BY-SA 2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons.
Photo, fresh brussel sprouts by MortenCopenhagen (public domain). (Transferred from da.wikipedia) [Public domain], via Wikimedia Commons.