Recipe Name

Serves: 4


  • 1 ½ pounds Brussels sprouts, de-stemmed & cut in half
  • 2 tbs extra-virgin olive oil
  • 3 tbs Frank’s red hot sauce
  • 1 tsp honey, to taste
  • 1 avocado, diced
  • ¼ cup crumbled blue cheese
  • 1 to 2 tbs finely chopped chives or green onion (optional)
  • 1 tbs torn fresh cilantro or parsley (optional)
  • Salt and freshly ground black pepper, to taste


  1. Preheat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper.
  2. On your baking sheet, combine the halved sprouts and olive oil. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down. Sprinkle with salt.
  3. Roast the sprouts until they are tender and deeply golden on the edges, about 18 to 24 minutes.
  4. Remove the sprouts from the oven and transfer them to a large serving platter or shallow serving bowl.
  5. In the meantime, put the buffalo sauce in a small bowl.  Whisk in some honey to temper the heat a bit. Season to taste with black pepper. Set aside.
  6. Once the roasted Brussels sprouts are on the serving platter, drizzle the sauce all over them. Sprinkle avocado and blue cheese over the sprouts. Finish the dish with a sprinkle of chives and fresh cilantro. Taste, and sprinkle lightly with salt if needed. Serve.

Variations & Notes:

These Brussels sprouts are best consumed fresh, especially if avocado is involved. Leftovers without avocado will keep for several days in the refrigerator, covered.

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