Roasted Buffalo Wing Brussels Sprouts.
Buffalo brussels sprouts are on the menu this weekend!
Crispy, golden brussels sprouts roasted with buffalo wing sauce, melty blue cheese, pickled onions and maybe a drizzle of ranch.
Can you say HEAVEN!
It’s no secret that I love buffalo wing inspired everything. The slightly hot, tangy wing sauce combined with cheese and ranch seasonings and some green onions and all that jazz – I LOVE IT. One of my favorite flavor combos for sure. I will gladly trash up my vegetables with some wing sauce!
My love for brussels also knows no bounds. They are one of my favorite vegetables – which is crazy – but also, my hate-to-love for vegetables has literally been documented on this blog from day on. Remember the first time I made brussels sprouts and fell in love? That was over a decade ago!
I’ve never looked back. I’m so glad they became somewhat trendy at a point because I’m not sure if I would have had the guts to try them otherwise.
If you know someone like that, start with this recipe!
Now, this recipe is inspired by one from a favorite local restaurant – one we ALWAYS went to for lunch before the shut downs happened. We’d always get these brussels as a starter (and this hummus platter!) and they were just so.darn.good.
Once our restaurants closed and started offering takeout only, this item went off the pickup menu! I was so bummed because it’s DELISH. I actually made a version of it last year at this time and never ended up sharing it. However, I love to make it for us all the time.
It’s a great side dish, but I really like to make it as an appetizer or a snack. Like it would be perfect as a game day snack or something special for the super bowl. I mean let’s just go ahead and buffalo wing all the things!
But for real, I would gladly make a large pan of this and eat it as my meal. Adore.
Buffalo Brussels Sprouts
Roasted Buffalo Wing Brussels Sprouts
- Preheat the oven to 425 degrees F.
- Place the brussels on a baking sheet. Toss with the olive oil and a big pinch of salt and pepper. Roast for 15 to 20 minutes, or until golden. If your brussels are smaller, you may need to roast for less time! I like to make sure mine get a few golden crispy bits for texture.
- Remove the pan from the oven and drizzle with 2 to 3 tablespoons of wing sauce. Cover with half of the crumbled cheese. Place the pan back in the oven for 5 minutes, so the sauce and cheese warms up.
- Remove the pan and drizzle with more wing sauce. Top with the remaining cheese. Sprinkle on the chopped cilantro, chives and green onions. Top with pickled onions, drizzle with ranch if you’d like and serve!
Melty cheese on the baking sheet is all mine!