Quick and Easy Buffalo Brussels Sprouts
2 lbs brussels sprouts, halved
1/4 cup cornmeal
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup all-purpose flour
1/4 cup olive oil
Cover brussels sprouts in water, in a large saucepan and bring water to a boil.
Blanch brussels sprouts for 3 minutes. Off heat, drain and cool for a few minutes
Pat sprouts dry with a paper towel and toss into a large bowl. Add the beaten egg and toss to coat. Let sit for a few minutes.
Toss dry ingredients together and pour over brussels sprouts. Mix with hands or a large wooden spoon.
Carefully pour olive oil over sprouts and lightly toss with tongs or your hands. Alternatively, pour oil into a spray bottle and spray over the sprouts after you have placed the breaded sprouts onto parchment paper or foil on a baking sheet.
Bake at 400 degrees for approximately 7 – 10 minutes, depending on how soft you like the insides of your vegetables.