SPICY ROASTED BRUSSELS SPROUTS
This is my version of the Red Hot Brussels Sprouts I mentioned in the Bacon Brussels Sprouts recipe (here). It’s probably my favorite way to eat Brussels sprouts, and they make a great side dish for any number of entrées or just as a spicy snack. You can totally throw them back in the oven or even pan-fry to reheat, but they won’t be quite as good, which is why I make these in smaller batches. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 40 minutes
10 ounces Brussels sprouts, halved
½ cup Buffalo Sauce (here)
Salt
Freshly ground black pepper
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts in the Buffalo Sauce, and season with salt and pepper.
- Spread the Brussels sprouts out on a pan, roast for 35 to 40 minutes, or until crispy, and serve.
VARIATION 1 BALSAMIC-ROASTED BRUSSELS SPROUTS: Toss the sprouts with 2 tablespoons (30 ml) extra-virgin olive oil and 3 tablespoons (45 ml) balsamic vinegar. Continue with the recipe as written, but omit the Buffalo Sauce.
VARIATION 2 GARLIC-ROASTED BRUSSELS SPROUTS: Toss the sprouts with 3 tablespoons (45 ml) melted butter and 2 to 3 minced garlic cloves. Continue with the recipe as written, but omit the Buffalo Sauce.
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Spicy roasted Brussels sprouts are my take on the famous Red Hot Brussels Sprouts — just halved sprouts tossed in Buffalo sauce and roasted until the edges turn crisp and lacquered. They land somewhere between a side dish and a game-day snack, and I make them in small batches on purpose because they're best straight from the oven. Five minutes of prep, forty minutes of anticipation.
Pro Tips
- Toss the sprouts in Buffalo sauce right in the bowl before roasting — the sauce roasts onto the cut faces instead of pooling on the pan and steaming them.
- Spread them cut-side down with space between each half; crowding the pan is what turns roasted sprouts soggy instead of crispy.
- These really are best the first time around. If you must reheat, use a dry hot skillet rather than the microwave — pan-frying brings the edges back.
- A balsamic variation is worth knowing: toss with olive oil and balsamic vinegar instead of Buffalo sauce for a sweet-tangy batch that's just as addictive.
Frequently Asked Questions
How spicy are these roasted Brussels sprouts?
They carry a solid Buffalo-style kick — tangy first, then warm. Toss with half the Buffalo sauce if you want them milder, or serve with a cooling dip to balance the heat.
Can I use frozen Brussels sprouts?
Fresh is much better here. Frozen sprouts hold extra water and will steam instead of crisping, no matter how hot the oven is.
Can I double the recipe for a crowd?
Double it, but roast on two pans rather than piling everything onto one. Swap the pans' positions halfway through so both batches crisp evenly.
What should I serve with spicy roasted sprouts?
They love rich, simple mains — roast chicken, burgers, or a steak. They also hold their own as a spicy snack with ranch or blue cheese-style dip on the side.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- In a large bowl, toss the Brussels sprouts in the Buffalo Sauce, and season with salt and pepper.
- Spread the Brussels sprouts out on a pan, roast for 35 to 40 minutes, or until crispy, and serve.
