Buffalo Brussels Sprouts
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.)
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
Ingredients:
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