Buffalo Brussels Sprouts
Ingredients
The sprouts
-
1 ½
pounds
Brussels sprouts
-
2
tablespoons
extra-virgin olive oil
-
Freshly ground black pepper
to taste
-
Fine salt
to taste
The buffalo sauce
-
3
tablespoons
red hot sauce, such as Frank’s
-
2
tablespoons
unsalted butter, melted
-
Up to 1
tablespoon
honey (optional)
The toppings
-
1
small
avocado, diced (optional)
-
¼
cup
crumbled blue cheese (optional)
-
1 to 2
tablespoons
finely chopped chives or green onion
-
1
tablespoon
torn fresh cilantro or parsley
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the Brussels sprouts by trimming the ends and halving them.
- Toss the halved sprouts with olive oil and arrange them flat side down on the baking sheet.
- Roast the sprouts for 18 to 24 minutes until tender and golden.
- While the sprouts roast, whisk together the hot sauce and melted butter in a bowl, adding black pepper and honey if desired.
- Once roasted, transfer the sprouts to a serving dish and drizzle the buffalo sauce over them.
- Top with avocado or blue cheese, sprinkle with chives and cilantro, and add salt to taste before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
300mg
Cholesterol
30mg
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