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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Judson Todd Allen

Healthy Infused Cuisine

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

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

For more information and tickets:

Crispy Roasted Buffalo Brussels Sprouts with Shitake Mushrooms and Figs

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

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.