This recipe for Buffalo Brussels Sprouts is a favorite way to eat a favorite veggie!
Brussels sprouts are roasted until golden and browned and tossed in a buffalo sauce. Serve these spicy bites with or without blue cheese.
They’re bright, spicy, & crispy little globes of goodness! Get these guilt-free game-day appetizers on the buffet table and watch them disappear.
Crispy Buffalo Brussels Sprouts
- Brussels sprouts are easy to make and can be cooked in the oven or air fryer.
- They’re super easy to make, simply roast, sauce, and serve!
- This dish makes a great side or snack.
- Buffalo brussels sprouts are low carb and healthy but taste indulgent!
- Serve Buffalo Brussel Sprouts with sides of carrot and celery sticks—and of course, a bowl of blue cheese dressing (or ranch if you prefer) for dipping!
Ingredients and Variations
BRUSSEL SPROUTS Choose sprouts that are whole, bright green, and firm. Remove any loose or torn leaves. Add some other veggies like cauliflower to throw some Buffalo Cauliflower into the mix!
SAUCE These sprouts have a spicy, baked-on sauce that’s spicy and buttery. If you have hot sauce and butter you can make Buffalo Sauce.
How to Make Buffalo Brussels Sprouts
It’s super easy to make these tasty snacks!
- Season and roast brussels sprouts (as per the recipe below).
- Toss roasted brussel sprouts in hot sauce and bake a little bit more.
- Sprinkle with green onion and a little blue cheese if you like (optional) and serve.
Air Fryer
- Preheat air fryer and roast prepared brussel sprouts until they are browned.
- Toss in prepared Buffalo sauce and serve with blue cheese crumbles (optional).
PRO TIP: Avoid crowding the air fryer so the hot air can circulate around the Brussels sprouts. If necessary, cook in batches and keep finished sprouts warm in the oven.
Tips for the Best Brussels
- For even baking, cut larger sprouts in half so all of them are the same size.
- Cut Brussels will crisp a bit better than whole and soak up more buffalo sauce.
- For extra crispy Buffalo Brussel Sprouts, place them under the broiler for about 4 minutes, shaking the pan after 2 minutes.
- Store leftovers in an airtight container up to 4 days.
- Reheat under the broiler or in an air fryer.
Fave Ways to Cook Brussels Sprouts
- Parmesan Roasted Brussels Sprouts – savory coating
- Roasted Brussel Sprouts with Bacon
- Air Fryer Bacon Wrapped Brussels Sprouts– appetizer delight
- Brussels Sprout Salad – healthy side dish
- Sriracha Honey Glazed Brussels Sprouts
- Air Fryer Brussel Sprouts – quick and easy
- Sauteed Brussel Sprouts – stovetop favorite
Did you love these Buffalo Brussels Sprouts? Be sure to leave a rating and a comment below!
Buffalo Brussels Sprouts
Ingredients
- 1 pound brussels sprouts
- ¼ cup butter melted, divided
- 1 clove garlic minced
- ½ teaspoon black pepper
- ¼ cup Buffalo sauce such as Franks
- crumbled blue cheese and sliced green onion, optional garnish
Instructions
- Preheat oven to 425°F. Cut brussels sprouts in half if desired.
- Toss Brussels Sprouts with 2 Tablespoons butter, garlic, and black pepper.
- Spread on a baking sheet & roast for 15 minutes. Stir, then roast for an additional 5-10 minutes or until browned and crisp.
- While sprouts are roasting, combine the hot sauce and remaining butter. Stir until fully combined.
- Remove Brussels from the oven and toss with Buffalo sauce. Return to the oven for 2-3 minutes.
- Garnish with blue cheese crumbles if desired (optional).
Notes
- For even baking, cut larger sprouts in half so all of them are the same size.
- Cut Brussels will crisp a bit better than whole and soak up more buffalo sauce.
- For extra crispy Buffalo Brussel Sprouts, place them under the broiler for about 4 minutes, shaking the pan after 2 minutes.
- Store leftovers in an airtight container up to 4 days.
- Reheat under the broiler or in an air fryer.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish, Snack
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Delicious! Made it exactly as written with zero changes. This is a keeper!
So happy you enjoyed this recipe, Becky!