Buffalo Brussels Sprouts

Name: Buffalo Brussels Sprouts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1½ lb Brussels sprouts; 2 tbsp extra-virgin olive oil; 3 tbsp red hot sauce, such as Frank’s; 2 tbsp unsalted butter, melted; Freshly ground black pepper, to taste; 1 small avocado, diced, or ¼ cup crumbled blue cheese (both optional); 1–2 tbsp finely chopped chives or green onion; 1 tbsp torn fresh cilantro or parsley; Fine salt, to taste; Up to 1 tablespoon honey, to taste (optional)

By Cookie and Kate · Cookie and KatePublic

Your rating · the average is public, yours is not

Craving that spicy buffalo sauce flavor? Make this irresistible buffalo Brussels sprouts recipe. It's the perfect healthy game day appetizer! Recipe yields 4 to 6 side servings.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4

Vegetarian

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Buffalo Brussels Sprouts · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

680 gBrussels sprouts
2 tbspextra-virgin olive oil
3 tbspred hot sauce, such as Frank’s
2 tbspunsalted butter, melted
—Freshly ground black pepper, to taste
1small avocado, diced, or ¼ cup crumbled blue cheese (both optional)
1–2 tbspfinely chopped chives or green onion
1 tbsptorn fresh cilantro or parsley
—Fine salt, to taste
—Up to 1 tablespoon honey, to taste (optional)

Steps

1
Preheat the oven to 220°C. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2
To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.
3
On your baking sheet, combine the halved sprouts and olive oil. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
4
Roast the sprouts until they are tender and deeply golden on the edges, about 18 to 24 minutes. Remove the sprouts from the oven and transfer them to a large serving platter or shallow serving bowl.
5
In the meantime, prepare the buffalo sauce by whisking together the hot sauce and melted butter in a small bowl. Season to taste with black pepper. If the mixture tastes too spicy, whisk in some honey to temper the heat a bit. Set aside.
6
Once the roasted Brussels sprouts are on the serving platter, drizzle the sauce all over them. If desired, sprinkle avocado or blue cheese over the sprouts. Finish the dish with a sprinkle of chives and fresh cilantro. Taste, and sprinkle lightly with salt if needed. Serve.
7
These Brussels sprouts are best consumed fresh, especially if avocado is involved. Leftovers without avocado will keep for several days in the refrigerator, covered.

Comments · 0

No comments yet.

Per portion

Calories: ~59.9 kcal
Protein: ~7.3 g
Fat: ~18.3 g
Carbs: ~18.5 g
Fiber: ~8.2 g
Sodium: ~44.6 mg

2 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk

Partial · 6/10 ingredients linked