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  Buffalo Style Roasted Brussels Sprouts

Buffalo Style Roasted Brussels Sprouts


5 Tbsp. olive oil, divided
1 pound Brussels sprouts, trimmed and halved
2 thyme sprigs
Kosher salt and freshly ground black pepper, to taste
2 garlic cloves, minced
¼ cup Franks hot sauce or desired hot sauce
1 Tbsp. lemon juice
4 Tbsp. unsalted butter, cubed and chilled
1 Tbsp. minced chives
2 ounces Stilton blue cheese, crumbled
Lemon zest, for garnish



Preheat the oven to 400°. In a large ovenproof skillet, heat 4 tablespoons of the olive oil over medium-high heat. Add the Brussels sprouts and thyme, and cook, stirring as needed, until golden, 10 to 15 minutes. Season with salt and pepper. (You could also adjust this for an air fryer with only 1 tablespoon of oil and 15-18 minutes cooking time if that is your newest toy at home).
Place the skillet into the oven and cook until the sprouts are tender, 5 to 6 minutes more. Transfer the sprouts to a bowl and return the skillet to medium heat.
Add the remaining 1-tablespoon of olive oil and the garlic to the pan. Cook until lightly golden, 1 to 2 minutes. Add the hot sauce and lemon juice, and remove the pan from the heat.
Whisk in the butter until emulsified, 1 minute, then stir in the Brussels sprouts and the chives. Check for seasoning, then transfer to a platter. Top with crumbles of the Stilton cheese, garnish with lemon zest, then serve.