Buffalo Brussels Sprouts Recipe

Prepare and roast sprouts

Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any yellow or damaged outer leaves, and halve them lengthwise. In a large bowl toss the halved sprouts with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated. Spread the sprouts cut-side down on a rimmed baking sheet in a single layer (use two sheets if crowded). Roast in the preheated oven for 18–22 minutes until the undersides are deep golden-brown and the interiors are tender; shake the pan or stir once halfway through to promote even browning. If you prefer crispier edges, broil for 1–2 minutes at the end—watch carefully to avoid burning.

Make the sauce

While the sprouts roast, combine 3 tbs unsalted butter, 4 tbs hot sauce, 1 tsp apple cider vinegar, 1 tsp honey, 1 tsp garlic powder, and 1 tsp smoked paprika in a small saucepan over low heat. Warm gently, stirring, until the butter melts and the sauce is homogeneous, about 2–3 minutes. Taste and adjust: add a pinch more salt if needed. Alternatively, melt and whisk in a microwave-safe bowl in 20-second bursts until smooth.

Toss sprouts in sauce

When the Brussels sprouts are finished roasting, transfer them while hot to a large bowl. Pour the warm buffalo sauce over the sprouts and toss gently but thoroughly so each piece is coated. Return coated sprouts to the warm baking sheet and place in the oven for 2–3 minutes to set the sauce on the surface (optional).

Plate the buffalo Brussels sprouts immediately. Sprinkle 2 tbs chopped fresh parsley over the top and scatter 1/4 cup crumbled blue cheese. Serve with lemon wedges on the side for squeezing, and additional hot sauce on the side if desired. Serve hot as an appetizer or side.