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Crispy Buffalo Brussels Sprouts Recipe with Crumbled Blue Cheese

These Brussels sprouts start in the skillet and finish in the oven for perfectly charred edges, then drizzled with buffalo hot sauce and crumbled blue cheese – SO good!!Buffalo Brussels Sprouts with Crumbled Blue Cheese

These Buffalo Brussels Sprouts combine skillet searing and a short roast in the oven to deliver perfectly charred edges and tender interiors. Tossed with classic buffalo hot sauce and topped with crumbled blue cheese, they make a bold, flavorful side dish for chicken, steaks, or pork chops. This easy, quick recipe is ideal when you want a spicy, tangy vegetable side without a lot of fuss.

Ingredients

  • 2 tbsp olive oil
  • 1 lb Brussels sprouts, trimmed and halved
  • 1/4 cup Frank’s-style hot sauce (or your favorite buffalo sauce)
  • 2 tbsp crumbled blue cheese, for topping

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Heat an oven-safe nonstick or well-seasoned 12-inch sauté pan over medium-high heat. Add the olive oil and then arrange the halved Brussels sprouts cut-side down in a single layer. Let them cook undisturbed for about 3 minutes so the cut surface begins to caramelize and brown.
  3. Once the sprouts have started to color, turn them occasionally and continue cooking another 2–3 minutes until they are golden all over.
  4. Transfer the pan to the preheated oven and roast 8–10 minutes. The Brussels sprouts should soften slightly but remain a bit al dente, with nicely caramelized edges.
  5. Remove the pan from the oven, drizzle the hot sauce over the sprouts, and toss gently to coat.
  6. Top with the crumbled blue cheese and serve immediately so the cheese softens slightly from the heat and the sauce stays vibrant.

Nutrition (per serving)

Serving size: 3/4 cup

  • Calories: 123 kcal
  • Carbohydrates: 10 g
  • Protein: 5 g
  • Fat: 8 g (Saturated Fat: 2 g)
  • Cholesterol: 3 mg
  • Sodium: 657 mg
  • Fiber: 4 g
  • Sugar: 2.5 g

Cooking Tips for the Best Buffalo Brussels Sprouts

  • Choose medium-sized Brussels sprouts and trim the stem ends so leaves remain intact. Halving them gives more surface area for caramelization.
  • Make sure the pan is hot and well-oiled before adding the sprouts; this creates a better sear and prevents sticking.
  • Work in a single layer. Overcrowding the pan causes steaming instead of browning.
  • If you don’t have an oven-safe pan, sear on the stovetop, then transfer the sprouts to a rimmed baking sheet for roasting.
  • Adjust the amount of hot sauce to your heat preference. For a milder option, mix the hot sauce with a tablespoon of melted butter to soften the heat and add richness.

Variations and Serving Ideas

  • Swap blue cheese for crumbled feta or goat cheese for a milder tang while keeping a creamy finish.
  • Add cooked bacon or pancetta for smoky saltiness that pairs beautifully with the buffalo sauce.
  • For extra crunch, sprinkle toasted pepitas or chopped walnuts just before serving.
  • Serve over a bed of mixed greens for a warm salad, or pair with grilled chicken, steak, pork chops, or roasted salmon as a bold side dish.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and keep some of the crispiness, warm in a 375°F (190°C) oven for 8–10 minutes or reheat briefly in a skillet over medium heat. Add a fresh drizzle of hot sauce and a few extra crumbles of blue cheese after reheating.

Why this recipe works

Combining stove-top searing with a quick roast concentrates flavor and gives Brussels sprouts a caramelized exterior and tender interior. The bright, vinegar-forward buffalo sauce contrasts with the rich, salty blue cheese, creating a classic flavor pairing reminiscent of buffalo wings but in a vegetarian-friendly, vegetable-forward dish.

Last Step

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Buffalo Brussels sprouts finished with crumbled blue cheese, ready to serve

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  • Grilled Brussels Sprouts with Balsamic Glaze
  • Shredded Raw Brussels Sprout Salad with Bacon and Avocado
  • Roasted Brussels Sprouts and Butternut Squash
  • Roasted Brussels Sprouts and Shallots with Balsamic Glaze
  • Raw Shredded Brussels Sprouts with Lemon and Oil
  • Brussels Sprouts Gratin
  • Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon