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Spice Up Your Snack Game with Crispy Buffalo Brussels Sprouts

Spice Up Your Snack Game with Crispy Buffalo Brussels Sprouts - Featured Image
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Learn how to make delicious Buffalo Brussels Sprouts. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil (or avocado oil for a higher smoke point)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup buffalo wing sauce (choose your favorite brand or homemade)
  • 2 tablespoons unsalted butter
  • 1 teaspoon apple cider vinegar (optional, for brightness)
  • 1/4 teaspoon smoked paprika (optional, adds depth)
  • Chopped fresh parsley or chives, for garnish
  • Blue cheese crumbles or ranch dressing, for serving (optional)

If you’re looking to lighten things up, swapping buffalo wing sauce for a hot sauce and a little honey can add sweetness without losing heat. I also like using avocado oil because it reminds me of the simple oils Mama Lu kept on hand, sturdy and dependable for all kinds of cooking.

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. This high heat helps get those sprouts beautifully crisp, like the skillet cornbread crust Mama Lu used to coax out with a hot skillet.
  2. In a large bowl, toss the halved Brussels sprouts with olive oil, kosher salt, and black pepper until they’re evenly coated. The oil helps them crisp up, while the salt pulls out the natural sweetness.
  3. Spread the Brussels sprouts cut-side down on the baking sheet in a single layer. Crowding them will steam instead of roast, and that’s not what we want here.
  4. Roast the sprouts for 20-25 minutes, shaking the pan or flipping them halfway through. You’ll know they’re ready when the edges are golden brown and the insides are tender — like the texture of Mama Lu’s Sunday roast potatoes.
  5. While the sprouts roast, melt the butter in a small saucepan over low heat. Stir in the buffalo wing sauce, apple cider vinegar, and smoked paprika until smooth and combined. This sauce is where the magic happens, balancing heat and richness.
  6. Once the Brussels sprouts come out of the oven, immediately toss them in the warm buffalo sauce. Use tongs or a spoon to make sure every bite gets coated, just like stirring up blackberry jam in a big pot back home.
  7. Transfer the coated sprouts to a serving dish and garnish with chopped parsley or chives. If you like, sprinkle with blue cheese crumbles or serve alongside ranch dressing for dipping — a nod to the creamy fixings Mama Lu would have enjoyed with a little southern flair.

Find it online: https://claracooking.com/buffalo-brussels-sprouts/