Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 425°F (220°C). A hot oven is key to getting those Brussels sprouts crispy.
- Rinse the Brussels sprouts under cold water, then remove the stems and cut them in half. If they are large, you may want to quarter them for even cooking.
- In a large mixing bowl, combine the quartered Brussels sprouts with olive oil, kosher salt, and pepper. Toss until well-coated.
- Spread the Brussels sprouts in a single layer on a baking sheet. Place them in the preheated oven and roast for about 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
- Once the Brussels sprouts are roasted to perfection, remove them from the oven and drizzle with buffalo wing sauce. Toss to coat the sprouts evenly.
- Transfer the sauced Brussels sprouts to a serving platter. Top with crumbled blue cheese, sliced green onions, chopped cilantro, and chives. For an extra zing, add quick pickled onions and drizzle with ranch dressing.
Notes
- You can wash and quarter the Brussels sprouts a day ahead. Store them in an airtight container in the fridge.
- Roasted Brussels sprouts can be made up to two days ahead. Store them in a sealed container in the refrigerator.
- Reheat in the oven to maintain crispiness. A few minutes at 350°F (175°C) should do the trick!