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  • Writer's pictureChloë's Kitchen

Buffalo Brussels Sprouts

I think we all need a distraction from the news today. This election is beyond nail biting. So I’m focusing my nervous energy in the kitchen and creating some fun Thanksgiving side ideas!

Here are my Buffalo Brussels Sprouts with Blue Cheese. They are honestly the best Brussels sprouts I’ve ever eaten! Not only are they a fun thanksgiving side dish, but they also would be perfect to make with Mac and cheese for any Football Sunday this fall for your family. Wow wow wow! Now excuse me while I devour this entire plate...

You will need:

1 1/2lbs Brussels Sprouts

1 Tsp Garlic Powder

1/2 Tsp Black Pepper

1 Tsp Salt

2 Tbsp Olive Oil

4 Tbsp Franks Red Hot Sauce

For the Buffalo Sauce:

1/2 Cup Franks Red Hot Sauce

2 Tbsp Butter (or vegan earth balance spread)

1/2 Tsp Garlic Powder

1/4 Tsp Cayenne

Dash of Worcestershire Sauce


1/4 Cup Blue Cheese Crumbles (you can also use Goats Cheese if you don't like Blue Cheese)

1 Tbsp Parsley, Finely Diced

Preheat your oven to 425 F

Prep the Brussels Sprouts by cutting them in half and cutting a little off the ends. Keep any leaves that fall off as they are fun to bake for extra crunchy bits!

Drizzle with olive oil, salt/pepper, garlic powder and the franks red hot sauce. Toss and then place cut side down on a baking sheet tray and pop it in to the oven for 15 minutes. Then turn them on their backs and bake for another 5-10 minutes until extra crispy and brown.

While they are baking, make your buffalo sauce. In a small pot or a bowl in the microwave, place all the ingredients together and melt together while stirring. It's super simple!

Next, take the Brussels Sprouts out of the oven and place on to your serving platter. Drizzle with the buffalo sauce and blue cheese. Then finish off with some finely diced fresh parsley and maybe a final drizzle of buffalo sauce. Enjoy warm as a side dish for your Thanksgiving meal, or just for a cozy football Sunday with my Mac and Cheese!


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