Buffalo Brussels sprouts are on the menu this weekend!
Crispy, golden Brussels sprouts roasted with buffalo wing sauce, melty blue cheese, pickled onions and an optional drizzle of ranch — a bold, tangy twist on a classic vegetable that makes for an irresistible appetizer or side.
Can you say HEAVEN?
I’m a huge fan of buffalo-style flavors: the tangy heat of wing sauce balanced with cooling cheese and ranch, brightened with scallions and fresh herbs. It’s one of my favorite combinations, and I’ll happily “buffalo” up any vegetable to get that flavor profile.
Brussels sprouts are one of my all-time favorite vegetables. I came around to them years ago, and they’ve been a fixture here ever since. If you know someone who’s hesitant about Brussels sprouts, this recipe is a great way to introduce them to how delicious they can be.
If you know someone like that, start with this recipe!
This version is inspired by a favorite local restaurant’s take that I used to order all the time. When that spot moved to takeout-only for a time, the dish disappeared from their pickup menu — so I recreated it at home. It’s just as delicious and easy to make for a crowd or for grazing during game day.
Serve this as a shareable appetizer, a standout side dish, or even a main if you’re craving something crunchy, spicy and satisfying. I often make a large sheet pan and happily call it dinner.
Buffalo Brussels Sprouts
Roasted Buffalo Wing Brussels Sprouts
Pin Recipe
Leave a Review »
Ingredients
- 1 pound Brussels sprouts, stems removed and quartered
- 1 tablespoon olive oil
- kosher salt and pepper
- ⅓ cup buffalo wing sauce
- ½ cup crumbled blue cheese
- 4 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped chives
- quick pickled onions, for topping
- ranch dressing, for drizzling (optional)
Instructions
-
Preheat the oven to 425°F (220°C).
-
Spread the quartered Brussels sprouts on a baking sheet. Toss with olive oil, a generous pinch of kosher salt and freshly ground pepper. Roast for 15 to 20 minutes, until the sprouts are golden and some edges are crisp. Smaller sprouts may need less time — aim for a few browned bits for texture.
-
Remove the pan from the oven and drizzle 2 to 3 tablespoons of buffalo wing sauce over the sprouts. Sprinkle half of the crumbled blue cheese across the pan, then return to the oven for about 5 minutes to warm the sauce and slightly melt the cheese.
-
Take the pan out again and drizzle with additional wing sauce to taste. Top with the remaining blue cheese, then sprinkle on chopped cilantro, chives and sliced green onions. Finish with quick pickled onions and a drizzle of ranch, if desired. Serve hot.
Did you make this recipe?
Share your results on social media and tag the original creator if you like. I appreciate seeing your recreations — it’s always inspiring to see how people put their own spin on recipes.
Melty cheese on the baking sheet is all mine!