Ingredients
- 600g Brussels sprouts
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp Frank’s Hot Sauce, or similar
- 1 tbsp honey
- 1 clove garlic, crushed
- 80ml buttermilk
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- Pinch sea salt
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped parsley
- 3 tbsp blue cheese, crumbled
1 Preheat the oven to 200 degrees.
2 Remove any damaged or discoloured leaves from the sprouts, and slice them in half through the base.
3 Line a tray with baking paper and place the sprouts on it, drizzle some olive oil over them and mix well to coat. Lay them all cut side down and roast for 18-20 minutes until golden at the edges.
4 Meanwhile, melt the butter in a pan, add the hot sauce and honey. Mix well and leave to simmer for a minute so the flavours combine and it reduces a little. Set aside.
5 Place the garlic, buttermilk, mayonnaise, vinegar, salt and a teaspoon of chives and parsley in a jar. Place the lid on and shake well to combine.
6 As soon as the sprouts are cooked, spread them on a platter. Drizzle the warm hot sauce over, followed by the ranch dressing, blue cheese and herbs. Serve right away.
