Buffalo Roasted Brussels
Serves 4 to 6
Time 45 min
Roasted Brussels sprouts take a dip in a spicy hot sauce bath for a veggie-forward version of the classic wings. A touch of honey balances the flavors and blue cheese (like Gorgonzola) adds a creamy burst of flavor. Make these vegan-friendly by using dairy-free butter, agave nectar instead of honey, and your favorite dressing for dipping (omit the blue cheese, too.)
Special Diets:
Ingredients
- 2 pounds Brussels sprouts, ends trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground black pepper
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter (regular or dairy-free)
- 2 teaspoons honey or agave nectar
- Ranch or blue cheese dressing, for serving
- Celery leaves, for serving
- 2 tablespoons snipped chives, for serving (optional)
- 1/2 cup crumbled blue cheese, for serving (optional)
Method
Preheat oven to 400°F with oven rack placed in the top third position.
On a rimmed baking sheet, toss Brussels sprouts with oil, salt and pepper. Arrange the sprouts so they’re all cut-side down in an even layer.
Roast until deep golden brown, crisp outside and just tender inside, 25¬–30 minutes. The leaves that are loose will be especially brown and crispy.
Towards the end of cooking time, whisk hot sauce, butter and honey in a small saucepan over medium-low heat until warm. Transfer to a large bowl.
Add Brussels sprouts to the sauce and toss until well coated. Transfer to a serving dish alongside the ranch dressing and top with celery leaves, chives and blue cheese (if using).
Nutritional Info:
Per serving: .
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 pounds Brussels sprouts, ends trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ground black pepper
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter (regular or dairy-free)
- 2 teaspoons honey or agave nectar
- Ranch or blue cheese dressing, for serving
- Celery leaves, for serving
- 2 tablespoons snipped chives, for serving (optional)
- 1/2 cup crumbled blue cheese, for serving (optional)