Buffalo sauce on Brussels sprouts? Yes. Yes indeed, a very good idea. I only thought to try this combination after, oh, eight failed attempts at buffalo cauliflower. (I think I’ve just figured out the trick to that one, but trust me, you’ll definitely want to give these sprouts a try this weekend.)
These buffalo Brussels sprouts are a fantastic Super Bowl appetizer. They’re fresh and irresistibly spicy at the same time. You can have your fill of these and feel good about it later.
This recipe starts off with a base of golden, roasted Brussels sprouts drizzled with a simple, three-ingredient homemade buffalo sauce. Top them off with ripe avocado or blue cheese (your choice, both optional) and fresh herbs.
These sprouts will offer some balance to a full-blown snack spread. I hope you love them as much as I do!
Buffalo Brussels Sprouts Notes & Tips
This dish is simple and straightforward. Some of the garnishes and seasonings are optional, so I’ll walk you through it below.
- Buffalo sauce is inherently salty. So, we’re not salting our Brussels sprouts before they go into the oven, and only adding salt to the finished dish if it needs it.
- Buffalo sauce is easy to make with Frank’s hot sauce and butter. It might seem like the two won’t mix together at first. Just keep whisking! If you’re following a dairy-free or vegan diet, check the recipe notes for butter alternatives.
- If the buffalo sauce tastes too spicy for you or someone in your crew, whisk in some honey. Honey will temper the heat and offers an irresistible sweet-and-spicy component.
- Avocado and blue cheese are optional, but so nice. They both offer some creaminess that helps balance the tang and spice of the buffalo sauce. Blue cheese can be polarizing, so you could offer it on the side to be safe.
- This dish isn’t complete without fresh herbs. Sprinkle it liberally with chives or green onions and cilantro or parsley.
More Game Day Appetizers
- Baked Jalapeño Poppers
- The Best Guacamole
- Creamy Spinach Artichoke Dip
- Creamy Vegan Queso
- Crispy Baked Tostones
View all of my Super Bowl recipes here! Please let me know how your buffalo sprouts turn out in the comments. I love hearing from you.
Buffalo Brussels Sprouts
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Appetizer
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
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.
- 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
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- These Brussels sprouts are best consumed fresh, especially if avocado is involved. Leftovers without avocado will keep for several days in the refrigerator, covered.
Make it dairy free/vegan: You might enjoy the sauce without butter, especially if using avocado to help balance the flavors. Another option would be to drizzle Frank’s and some of my vegan sour cream on top. Or, you could try using a vegan butter like Miyoko’s Creamery.