Buffalo Brussels Sprouts Recipe

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.