Let’s talk buffalo sauce. Is there anyone who DOESN’T like this stuff? It has such a distinct tangy and spicy flavor and is easily adjustable depending on taste preference: Mild to medium to FIERY hot. These Caramelized Buffalo Brussels Sprouts are cooked to perfection then doused in that tangy sauce creation.
If you like Brussels sprouts AND buffalo sauce, you might just LOVE this dish. Caramelized and crispy on the outside, soft and tender in the middle. The texture and flavor of these caramelized Brussels sprouts is SPOT ON! This mini cabbage recipe is such an easy and delicious way to sneak more veggies into your day and is perfect as an appetizer, side dish, or a fancy game day snack.
Is it Brussels sprouts or brussel sprouts?
If you guessed the first one, you’re correct. Turns out, I’m like most others and have been pronouncing this vegetable wrong my entire life! The correct plural term is in fact “Brussels sprouts” (as they are named after the Belgian capital city). It is also worth noting that the name would only be correct if the B is capitalized, as Brussels is a proper noun.
Well there you go! Who knew?!? (Source)
How to Make Caramelized Brussels Sprouts
First, start off by cleaning and trimming your Brussels sprouts. Cut off the stem, remove any wilted or damaged outer leaves, and then cut in half lengthwise.
Preheat oven to 400°F.
Heat the oil in a large, heavy bottom cast iron skillet, over medium-high heat.
Add Brussels sprouts and cook undisturbed until nice and caramelized, about 3-5 minutes.
Give Brussels Sprouts and quick toss and transfer to oven. Bake for 5-10 minutes, checking after 5 for tenderness.
While Brussels sprouts are caramelizing, mix buffalo sauce ingredients together and prepare the ranch dressing (which is actually better if prepared the night before or at least a few hours ahead of time).
Transfer Brussels sprouts to a serving plate and drizzle with buffalo tahini sauce!
Take it up a notch and sprinkle on some tofu feta if you have any!
The Superpowers That Cannot go Unmentioned
These little guys are low in calories but high in fiber, vitamins, and minerals. They are especially rich in antioxidants and vitamin K and they’re also high in vitamin C. Studies suggest that Brussels sprouts may even help protect against certain types of cancer. In addition to their impressive nutrient profile, Brussels sprouts may also help keep blood sugar levels steady. AND fellow vegans…did you know that Brussels sprouts are one of the best plant sources for omega-3 fatty acids making these an excellent addition to our diets!
Looking for Other Recipes?
Chipotle Cauliflower Steak With Lemon Turmeric Cream Sauce
Baked Buffalo Cauliflower Salad with Dill Chickpeas
Copycat Whole Foods Blackened Vegan Chick’n Salad
Caramelized Brussels Sprouts with Buffalo Tahini Sauce
Ingredients
- 1 Pound Brussels Sprouts
- 3-4 tablespoon Olive Oil
- ½ teaspoon Kosher or Sea Salt
- Tofu Feta Optional
Buffalo Sauce
- ¼ Cup Hot Sauce Like Frank's Hot Sauce
- 1 Garlic Clove
- 1 tablespoon Tahini Or, Vegan Butter
- 3 tablespoon Water
Ranch Dressing (Optional)
- ½ Cup Vegan Mayo
- 1 teaspoon Soy Milk Plain, Unsweetened
- ½ teaspoon Lemon Juice
- 1 Garlic Clove Minced
- 1 teaspoon Shallot Minced
- ½ teaspoon Dried Parsley
- 1 teaspoon Dried Dill
- ¼ teaspoon Salt
Instructions
Ranch
- Whisk all ingredients together and store in the fridge until ready to use
Caramelized Brussels Sprouts
- Preheat oven to 400°F
- Wash, de-stem, and slice Brussels sprouts lengthwise. Sprinkle with salt
- Heat a large cast iron skillet (or other heavy bottomed pan) over medium-high heat
- Add the olive oil
- When olive oil is hot, add the Brussels sprouts, cut side down in a single layer (I cook mine in 2 batches)
- Let Brussels sprouts cook, undisturbed, for 3-5 minutes or until they develop a nice caramelization. Toss quick and transfer skillet to oven
- Bake for 5-10 minutes, checking tenderness after 5
- Remove from skillet and drizzle with buffalo tahini sauce. Serve with a side of ranch for dipping! Optional, add crumbled tofu feta!
Tommy
My wife was working late, so I was forced to cook… luckily for me I found this recipe! It was simple to make, and has only a few ingredients… (which is a must for me!) But the taste was amazing! I’ll definitely be making this one again!
MN Veg Head
Glad you liked it, Tom! Thanks for the review!