Buffalo Brussels Sprouts Recipe

ByDave Simpson

Buffalo Brussels Sprouts have become a go-to favorite in my kitchen, a dish I love for its incredible flavor and wholesome ingredients. These colorful little cabbages become a spicy, tangy, and totally scrumptious dish that satisfies my craving for something healthy yet still indulgent.

They’re the thing I’m making when I’m in the mood for something with a punch. And they are packed with vitamins C and K, making them a solid base for something both nutritious and delicious.

I begin by taking a pound of Brussels sprouts, and I trim and halve them. I toss the sprouts in two tablespoons of olive oil.

A pinch of salt and a dash of black pepper help with the seasoning. The sprouts are then ready for the oven.

Roasting them is a sure way to bring out their natural sweetness and nuttiness. While they are roasting, I prepare a glaze.

I whisk together a half cup of Buffalo sauce, two tablespoons of melted unsalted butter, and a touch of honey to create a lip-smacking glaze. When the Brussels sprouts come out of the oven all roasted and delicious, I mix them with the Buffalo sauce, letting it seep into every crevice because what’s not to love about a little extra flavor?

If you’re really into blue cheese, then by all means, sprinkle some onto your sauced-up sprouts. Or if you don’t like blue cheese (or know someone who doesn’t), just skip that part and chop up some fresh parsley to brighten the dish.

Because in the nutrient-rich world of plant-based sides, these are nutrient-rich and flavor-packed.

Ingredients photo for Buffalo Brussels Sprouts Recipe

Ingredients

Ingredients photo for Buffalo Brussels Sprouts Recipe

Brussels sprouts: Rich in fiber and vitamins C and K, these promote digestive health.

Olive oil contains fats that are healthy for the heart, does not cause inflammation, and enhances flavor.

Buffalo Sauce: Zesty flavor kick, adds spicy tang.

Honey: Natural sweetness; balances the spicy and tangy notes.

Crumbled Blue Cheese: An optional savory ingredient with a rich flavor and creamy texture.

Ingredient Quantities

  • 1 pound Brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup Buffalo sauce

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon honey

  • 1/4 cup blue cheese crumbles (optional)

  • 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Your oven should be preheated to 425 degrees Fahrenheit, or 220 degrees Celsius, and a baking sheet should be prepared with parchment paper.

2. In a big bowl, mix the Brussels sprouts with olive oil, salt, and black pepper until uniformly covered.

3. Place the Brussels sprouts in a single layer on the prepared baking sheet.

4. Bake the Brussels sprouts in the oven for 20-25 minutes, or until they have a tenderness and a minor char that clearly signifies their doneness.

5. As the Brussels sprouts roast, in a small bowl, mix the Buffalo sauce, melted butter, and honey until well combined.

6. When the Brussels sprouts are ready, move them to a large mixing bowl.

7. Pour the mixture of Buffalo sauce over the roasted Brussels sprouts and toss them to ensure they are coated evenly.

8. Place the Brussels sprouts, now coated in sauce, back onto the baking sheet and roast for another 5 minutes to allow the sauce to set.

9. Take the dish out of the oven, and if you are using them, sprinkle on some crumbled blue cheese and add a last touch that makes all the difference—garnishing with chopped fresh parsley.

10. Enjoy your Buffalo Brussels sprouts served immediately and while they’re still warm!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small bowl
6. Measuring spoons
7. Spoon or spatula for mixing
8. Knife
9. Cutting board

FAQ

  • Q: Can I use frozen Brussels sprouts?Q: Should I thaw and dry the vegetables before roasting?

    A: Yes, but be sure to thaw and pat them dry before using them to ensure they roast properly.

  • Q: Can I make this recipe vegan?A: Yes, change the butter for a plant-based alternative and the honey for maple syrup.

  • Q: What can I use instead of blue cheese?A: Feta can be used, or it can be omitted entirely for a version that is free of dairy.

  • Q: Can I adjust the spiciness of the Buffalo sauce?A: Yes, pick a less spicy Buffalo sauce or combine it with more honey to take the edge off the heat.

  • Q: How do I store leftovers?Store uneaten portions in an airtight container in the fridge for up to three days. The oven is the best way to reheat them.

  • Q: Can I add other vegetables to the mix?A: For sure! Cauliflower or carrots would work wonderfully alongside Brussels sprouts in this recipe.

Substitutions and Variations

Substitute olive oil with 2 tablespoons of coconut oil.
1/2 teaspoon of garlic powder, not salt
1/4 teaspoon cayenne pepper for more heat instead of black pepper
Instead of using unsalted butter, use 2 tablespoons of vegan butter.
A vegan alternative is 1 tablespoon of maple syrup instead of honey.