These Buffalo-Roasted Veggies are your next favorite thing. We’re talking golden, spicy, and completely addictive — the kind of side dish that steals the show every single time.

If you’re here, you already know — you’re a fellow heat lover, and these veggies were made for you. Toss cauliflower, broccoli, and Brussels sprouts with garlic powder, cornstarch (gives it a bit of crispy magic), and olive oil. Roast them to caramelized perfection, douse in spicy Buffalo sauce, then pop them back in the oven to soak up all that fiery flavor. Veggies. On. Fire.

As a registered dietitian, turning everyday vegetables into something truly craveable is my love language. Roasting is one of my favorite techniques because it draws out natural sweetness, creates those pretty toasty edges, and transforms texture in the most magical way. When you add Buffalo sauce to the equation? Game over—full stop!

If you’re building a Buffalo-inspired spread, pair these with my Buffalo Bell Pepper Nachos, Buffalo Chicken Chili, Buffalo Coleslaw, High-Protein Buffalo Cottage Cheese Dip, or even a side of my Creamy Guacamole to cool things down. It’s all about balance—heat, crunch, and all the creaminess!

A bowl of Buffalo Veggies, featuring roasted cauliflower, broccoli, and Brussels sprouts, garnished with fresh parsley, sits on a gray surface next to a checkered cloth.

Try it on my Sheet Pan Pizza!

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Buffalo Roasted Veggies

For the heat seekers and spice lovers—caramelized vegetables doused in spicy Buffalo sauce. Bland veggie sides, begone.
Yield: 5 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
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Ingredients
 

  • 3 to 4 cups cauliflower florets, 1 medium head
  • 3 cups broccoli florets
  • 3 cups quartered Brussels sprouts
  • ⅓ cup cornstarch
  • 2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • ½ to ¾ cup hot sauce

Instructions
 

  • Preheat oven to 425°F. Mist standard ½ baking sheet (or 2 quarters) with nonstick oil spray and set aside.
  • Add veggies to a large mixing bowl. Sprinkle on cornstarch and garlic powder and toss to distribute through the veggies. Drizzle on olive oil and mix well.
  • Add veggies in a single layer on prepared baking sheet. Mist the tips with additional oil spray and roast on the middle rack in oven for 30 minutes, tossing around at the 20-minute mark (the key is to get some charring on all sides).
  • Remove from oven. Pour hot sauce over the tops and give a good stir so all veggies are coated. Place back in the oven for a final 10 minutes.
  • Serve as a yummy side or pizza topping—or use them to create a fiery buffalo bowl with grains (rice or quinoa) and a protein of choice (chopped chicken, salmon, shrimp, tofu, lentils, or beans).

Notes

• Disclaimer: This recipe is for heat lovers as it’s irresistibly fiery. And by all means, if you want to serve with an extra hot sauce drizzle, go for it—you are the boss of your sauce!
• You can omit the cornstarch, but it helps to keep the integrity of the veggies and adds a bit of crispness.
• Do not add any salt to your veggies. That’s because many hot sauce brands are typically high in salt so the finished veggies will be perfectly seasoned. In fact, if you’re looking to lower the sodium in this dish (while maintaining the heat), you can use less hot sauce and add a sprinkle of cayenne or crushed red pepper flakes at the end before serving.
• Any vegetable(s) works in the recipe. If you want to use all cauliflower or all broccoli (you’ll need 1 to 2 large heads) or even all quartered brussels sprouts, feel free.
• You can use these to whip up a Buffalo veggie grilled cheese, as an amazing topper for baked potatoes or to create a fiery bowl with grains and protein (add a little drizzle of extra hot sauce to bring it home!).
Author: Joy Bauer, MS, RDN, CDN
Course: Appetizer, Side Dish
Cuisine: American

Nutrition Information per serving

Calories: 160Carbohydrates: 19gProtein: 5gTotal Fat: 9g— Unsaturated Fat: 7.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 960mgPotassium: 551mgFiber: 4gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin A: 2636IUVitamin C: 116mgIron: 1.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!