Ingredients
Scale
- 1 lb (450g) fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (or avocado oil for a neutral flavour)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup buffalo sauce (store-bought or homemade, see notes below)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional, for a subtle smoky depth)
- Fresh parsley, finely chopped (for garnish)
- Blue cheese crumbles or vegan cheese alternative (optional, for serving)
Substitution suggestions: If you prefer a milder sauce, mix the buffalo sauce with a little honey or maple syrup to balance the heat. For a dairy-free version, swap butter for coconut oil and choose a vegan buffalo sauce.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high heat is key to achieving those delightfully crispy edges while keeping the inside tender.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. I like to do this by hand — it feels a bit like giving each sprout a little loving massage, a habit from those early days in Mum’s kitchen when I was learning the value of hands-on care.
- Spread the sprouts out in a single layer on the baking sheet, cut side down. This encourages caramelisation, which is where the magic happens.
- Roast for 20-25 minutes, turning once halfway through, until the sprouts are golden brown and crisp at the edges. You’ll know they’re ready when they smell nutty and irresistible — a smell that always makes me think of Sunday afternoons filled with chatter and good food.
- While the sprouts roast, prepare the buffalo sauce mixture. In a small bowl, whisk together the melted butter, buffalo sauce, garlic powder, and smoked paprika if using. This blend brings a rustic warmth that complements the sprouts beautifully.
- Once the sprouts are out of the oven, immediately toss them in the buffalo sauce mixture until well coated. I find it helps to do this in the warm bowl you roasted them in, scraping up any caramelised bits stuck to the tray for extra flavour.
- Return the coated sprouts to the baking sheet and pop them back in the oven for an additional 5 minutes. This step melds the sauce into the crispy edges, ensuring every bite bursts with flavour.
- Remove from the oven and transfer to a serving dish. Sprinkle with fresh parsley and, if you like, some blue cheese crumbles or your favourite vegan cheese alternative. Mum always said a dish isn’t complete without a little fresh colour and texture on top — it’s a simple touch that makes all the difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
