Buffalo Roasted Brussels

Serves 4 to 6

Time 45 min

Buffalo Roasted Brussels

Serves 4 to 6

Time 45 min

Ingredients

2 poundsBrussels sprouts, ends trimmed and halved lengthwise

2 tablespoonsextra-virgin olive oil

1/4 teaspoonground black pepper

1/4 cuphot sauce (such as Frank’s RedHot)

2 tablespoonsunsalted butter (regular or dairy-free)

2 teaspoonshoney or agave nectar

Ranch or blue cheese dressing, for serving

Celery leaves, for serving

2 tablespoonssnipped chives, for serving (optional)

1/2 cupcrumbled blue cheese, for serving (optional)

Exclusively for Prime members in select ZIP codes.

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:

Vegan

Vegetarian

Ingredients

2 poundsBrussels sprouts, ends trimmed and halved lengthwise

2 tablespoonsextra-virgin olive oil

1/4 teaspoonground black pepper

1/4 cuphot sauce (such as Frank’s RedHot)

2 tablespoonsunsalted butter (regular or dairy-free)

2 teaspoonshoney or agave nectar

Ranch or blue cheese dressing, for serving

Celery leaves, for serving

2 tablespoonssnipped chives, for serving (optional)

1/2 cupcrumbled blue cheese, for serving (optional)

Exclusively for Prime members in select ZIP codes.

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).