Buffalo sauce on oven-roasted veggies? Yup! These Roasted Buffalo Brussels Sprouts are delicious!
I love to eat. More specifically, I love to eat delicious comfort food. Coming out of the holidays, I definitely crave healthier soups and other meals…but it doesn’t take long before I start craving delicious comfort food again. (Sure, healthy soups definitely count as comfort food…but I’m talking about comfort food.) I feel like the Super Bowl arrives at the perfect time each year. We’ve all been good for a few weeks after the holidays, so why not celebrate with some epic homegating snacks? Nachos…dips…wings…that sort of thing. Bring it on!
Well this year, I’m hedging my bets a little bit. At least with this recipe. I love buffalo sauce, and my eyes light up when presented with a plate of saucy buffalo wings. But I’m going a different direction. I’m using that buffalo sauce with vegetables. Yes, vegetables. Brussels sprouts to be more exact. I love Brussels. They’re like little mini cabbages, and they become extremely tasty when roasted. (They’re also extremely tasty in brothy soups, too…the sprouts soak up flavor from the broth and become little flavor balls of awesome!)
Over the past several months, Laura and I have really cracked down on our eating habits. Let me tell ‘ya…that’s hard to do around the holidays! We certainly let ourselves splurge here and there, but overall we tried to keep a pretty good balance. We more or less followed the 80/20 rule. 80% of the time we were really good, but occasionally we’d let ourselves have a slice of cake or a pizza while watching a college football bowl game.
We’ve also been waking up 3 days a week at 4:45am to work out. We don’t love waking up that early, but it’s really the only way to do it when we have to wake Robbie up around 6:15 to get him ready for school. We purchased some interactive exercise equipment, and we head down to our makeshift gym in the basement. It’s not ideal. But it works. And it’s been a great way to slowly (very slowly!) shed those extra pounds that we put on during pregnancy. Laura at least had a good excuse with the baby. Me? Not so much. Well, I was being sympathetic towards my wife! Yes, that’s it!
Anyhoo, back to these Roasted Buffalo Brussels Sprouts. They turned out amazing! Check that. Not just amazing, but amazing! The Brussels get roasted by themselves, and they’re pretty darned tasty at that point. (I might’ve snuck one off the pan…) But then those roasted Brussels get tossed in a bit of buffalo sauce and then sprinkled with blue cheese. Wow.
These Roasted Buffalo Brussels Sprouts totally hit my craving for buffalo wings, but I was able to do it in just a fraction of the calories. Sure, the buffalo sauce isn’t exactly healthy, but that’s why you just toss the roasted Brussels in it rather than pour the sauce all over the top. Flavor win!
I’ve got some other fun football food recipes coming up that totally qualify as comfort food, but I’m pretty darned pleased with these Roasted Buffalo Brussels Sprouts. Give ’em a shot sometime!
Roasted Buffalo Brussels Sprouts
For the Brussels
- 2 pounds Brussels sprouts
- 2 Tbsp olive oil
- ½ Tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the Buffalo Sauce
- 2 Tbsp unsalted butter, melted
- 2 Tbsp hot sauce
- 1 tsp white vinegar
- ¼ tsp Worcestershire sauce
- pinch cayenne pepper
- ¼ cup blue cheese crumbled
- Preheat oven to 400°F.
- Rinse Brussels sprouts and slice each one in half lengthwise. Place sliced sprouts in a medium bowl. Add olive oil, lemon juice, salt and pepper. Toss until sprouts are well covered.
- Spread sprouts onto a foil-lined baking sheet. Bake at 400° for 15 minutes. Stir the sprouts and continue baking for 15-17 more minutes, or until sprouts are golden brown in color.
- Meanwhile, whisk together the Buffalo Sauce ingredients (butter, hot sauce, vinegar, Worcestershire sauce and cayenne pepper).
- Transfer roasted sprouts into a large bowl. Add Buffalo Sauce and toss until well coated. Top with crumbled blue cheese before serving.