Recipes

Buffalo Brussels Sprouts

Will it Buffalo? Yes, it will.
44 Ratings
86% would make again
Buffalo Brussels Sprouts
Photo: Rachel Vanni/Tasting Table

We've already given you Buffalo cauliflower, so it's time for another vegetable that can handle the heat. Enter roast Brussels sprouts, the perfect vessel for garlicky and spicy Buffalo sauce. Top them with blue cheese and lemon, and you've got the healthiest—or healthy enough—Buffalo dish on the table.

Serve these Brussels sprouts on their own for a light game-day snack or pair them with a protein to make a full meal. They'd go great with an herb-roasted chicken, pan-seared pork chop or even broiled salmon.

To learn more, read "Buffalo Wild Things."

Buffalo Brussels Sprouts

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

5 tablespoons olive oil, divided

1 pound Brussels sprouts, trimmed and halved

2 thyme sprigs

Kosher salt and freshly ground black pepper, to taste

2 garlic cloves, minced

¼ cup hot sauce

1 tablespoon lemon juice

4 tablespoons unsalted butter, cubed and chilled

1 tablespoon minced chives

2 ounces Stilton blue cheese, crumbled

Lemon zest, for garnish

Directions

1. Preheat the oven to 400°. In a large ovenproof skillet, heat 4 tablespoons of the olive oil over medium-high heat. Add the Brussels sprouts and thyme, and cook, stirring as needed, until golden, 3 to 4 minutes. Season with salt and pepper.

2. Place the skillet into the oven and cook until the sprouts are tender, 5 to 6 minutes more. Transfer the sprouts to a bowl and return the skillet to medium heat.

3. Add the remaining 1 tablespoon of olive oil and the garlic to the pan. Cook until lightly golden, 1 to 2 minutes. Add the hot sauce and lemon juice, and remove the pan from the heat.

4. Whisk in the butter until emulsified, 1 minute, then stir in the Brussels sprouts and the chives. Check for seasoning, then transfer to a platter. Top with crumbles of the Stilton cheese, garnish with lemon zest, then serve.

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