Lunchbreak: Chef Judson Todd Allen makes crispy roasted buffalo Brussels sprouts with shitake mushrooms and figs

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Judson Todd Allen

Healthy Infused Cuisine
www.judsontoddallen.com

Event:
The Black Women's Expo
March 27-29
McCormick Place
2301 S. Martin Luther King Drive
Chicago

*Chef Judson Todd Allen's session will be March 29th from 4-5:30pm

For more information and tickets:

www.theblackwomensexpo.com

Crispy Roasted Buffalo Brussels Sprouts with Shitake Mushrooms and Figs

Ingredients:
1 lbs Brussels sprouts, cleaned and cut into halves
1 cup Shitake Mushrooms
3-4 figs, quartered
1 Tablespoon olive oil
1 Tablespoon butter, melted
2 Tablespoons Judson Todd Allen’s CHEF BLEND Hot Sauce
2 Tablespoons blue cheese
1/4 teaspoon fresh cracked black pepper
pinch of sea salt

Directions:
Preheat oven to 425 degrees. In a large bowl, combine brussel sprouts, mushrooms, olive oil, salt and pepper. Evenly coat. On a sheet pan, spread brussel sprouts and mushrooms out and bake for 35 minutes or until golden brown and crispy.  In a bowl, add melted butter, hot sauce and brussel sprouts right out of the oven.  Toss to evenly coat.  Garnish with figs and blue cheese.  Serve warm.

*You could also do these in a pan on the stovetop until crispy and golden brown.