Buffalo Roasted Brussels Sprouts

I have spent a large chunk of my life avoiding spicy things.  I never understood why someone would want to eat spicy food voluntarily.  I associated spicy food with pain and tears; usually after accidentally ingesting a piece of jalapeno.  This was not an experience I was willing to seek out on purpose.

J, on the other hand, loves spicy food.  Before he became vegetarian, buffalo chicken tenders were one of his go to pub orders.  I can still feel my eyes tearing up just sitting across the table from his order of “satanic” buffalo chicken at Cambridge Common.  (He would want you to know that those tenders weren’t even that spicy.)

Over the last couple years, I’ve slowly come around on spicy food.  I certainly won’t be asking for extra habaneros on anything, but I no longer pick the jalapenos out of my salsa.  I’m pretty sure that’s progress.


I’m not precisely sure why buffalo Brussels sprouts seemed like a good idea, except that the buffalo sauce happened to be next to the Brussels sprouts in the fridge.  I really liked this and would make it again in a heart beat.  Next time though, I’d serve it with bleu cheese dressing on the side.  Isn’t buffalo-flavored anything really just an excuse to eat bleu cheese?

Buffalo Roasted Brussels Sprouts

  • 3 cups Brussels sprouts, halved
  • 1/2 cup buffalo sauce
  • 2 tbsp olive oil
  • 1/3 cup bread crumbs
  • 1/2 tbsp butter
  1. Preheat your oven to 400 degrees.
  2. Slice the Brussels sprouts in half.  (If they’re very small, you could leave them whole)
  3. Mix together the buffalo sauce and olive oil in a shallow bowl.
  4. Toss the Brussels sprouts with the buffalo mixture, and then pour into a baking dish.
  5. Pour any extra buffalo sauce over the Brussels sprouts.
  6. Roast the Brussels sprouts at 400 degrees for 20-30 minutes (depending on how well done you like them)
  7. Meanwhile,  melt 1/2 tbsp of butter and mix it with the bread crumbs.
  8. After the Brussels sprouts are nearly done, pull the pan out of the oven and top with bread crumbs.  Put back in the oven for another 2-3 minutes or until bread crumbs are golden brown.


Do you like spicy food?  or Brussels sprouts for that matter?


Buffalo Roasted Brussels Sprouts — 4 Comments

  1. This was fabulous! I’ve done the buffalo cauliflower thing in the past and was rather disappointed with the outcome. Sprouts were really fantastic – and the bread crumbs with butter really took it home.

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