Buffalo sauce on Brussels sprouts? Absolutely. It’s a surprising but delightful combination. After several attempts trying to perfect buffalo cauliflower, I discovered that Brussels sprouts take the buffalo treatment exceptionally well. If you’re looking for a spicy, satisfying appetizer this weekend, give these a try.
These buffalo Brussels sprouts make an excellent Super Bowl appetizer or party snack. They’re bright, boldly flavored, and satisfyingly spicy without being overwhelming. You can enjoy a generous portion and still feel good about choosing a vegetable-forward option.
This recipe begins with Brussels sprouts roasted until golden and tender. A simple three-ingredient buffalo sauce—hot sauce, melted butter, and a whisper of black pepper—is whisked together and drizzled over the warm sprouts. Finish the dish with creamy additions like diced avocado or crumbled blue cheese if you like, plus fresh chopped herbs for brightness.
These buffalo Brussels sprouts bring balance to a heavy snack spread. The roasted sprouts have a slight caramelized sweetness that pairs beautifully with the tangy heat of the buffalo sauce. Serve them alongside heartier game-day dishes or enjoy them as a stand-alone appetizer; they’re versatile and crowd-pleasing.
Buffalo Brussels Sprouts Notes & Tips
This dish is straightforward but forgiving. A few easy tips will help you get the best results:
- Avoid salting before roasting. Buffalo sauce is already salty, so skip salting the sprouts before they go in the oven. Taste the finished dish and add a light sprinkle of fine salt only if needed.
- Make a simple buffalo sauce. Traditional buffalo sauce comes together from hot sauce and melted butter. Whisk the two until they combine; they may look separated at first but will emulsify with a little stirring. For a dairy-free version, see the notes below for alternatives.
- Adjust the heat with honey if desired. If the sauce is too spicy for you or your guests, whisk in up to one tablespoon of honey to balance the heat with a touch of sweetness.
- Optional toppings add creamy balance. Diced avocado or crumbled blue cheese both mellow the spice and add richness. Blue cheese can be divisive, so consider serving it on the side if you expect mixed opinions.
- Fresh herbs lift the dish. A generous scattering of finely chopped chives or green onions and torn cilantro or parsley brightens the finished plate and adds contrast to the sauce.
More Game Day Appetizers
- Baked Jalapeño Poppers
- The Best Guacamole
- Creamy Spinach Artichoke Dip
- Creamy Vegan Queso
- Crispy Baked Tostones
View all Super Bowl recipes on the site for more crowd-pleasing options. Please share how your buffalo sprouts turn out in the comments; feedback from readers is always welcome.
Buffalo Brussels Sprouts
- Author: Kathryne Taylor
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Diet: Vegetarian
5 from 19 reviews
Craving that classic buffalo flavor? This buffalo Brussels sprouts recipe delivers the tang and heat you want with a healthy twist. Roasted until golden and tossed with a buttery hot sauce, these sprouts make a perfect appetizer or side dish.
Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons red hot sauce (such as Frank’s)
- 2 tablespoons unsalted butter, melted
- Freshly ground black pepper, to taste
- Up to 1 tablespoon honey, to taste (optional)
- 1 small avocado, diced, or ¼ cup crumbled blue cheese (both optional)
- 1 to 2 tablespoons finely chopped chives or green onion
- 1 tablespoon torn fresh cilantro or parsley
- Fine salt, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Trim the ends from the Brussels sprouts and remove any discolored outer leaves. Cut each sprout in half from base to tip.
- On the baking sheet, toss the halved sprouts with the olive oil until they are evenly coated. Arrange them in a single layer with the flat sides facing down to maximize browning.
- Roast until the sprouts are tender and deeply golden at the edges, about 18 to 24 minutes depending on size. Transfer the roasted sprouts to a large serving platter or shallow bowl.
- While the sprouts roast, whisk together the hot sauce and melted butter in a small bowl. Season with freshly ground black pepper. If the sauce is too spicy, whisk in a little honey to soften the heat.
- Drizzle the buffalo sauce over the roasted sprouts. If using, scatter diced avocado or crumbled blue cheese on top. Finish with chopped chives or green onions and torn cilantro or parsley. Taste and add a light sprinkle of fine salt only if needed. Serve warm.
- These sprouts are best served fresh, especially if topped with avocado. Leftovers without avocado will keep for several days in the refrigerator when covered.
Notes
Make it dairy-free or vegan: You can omit the butter and rely on avocado to add creaminess, or try a vegan butter substitute. Another option is to drizzle hot sauce over the roasted sprouts and serve with a dollop of vegan sour cream for richness.
- Category: Appetizer
- Method: Roasted
- Cuisine: American