Buffalo Veggies
Have your veggie sides been feeling a little ho-hum lately? Add a little razzle-dazzle with this simple yet totally scrumptious recipe.
![](https://joybauer.com/wp-content/uploads/2023/02/BUFFALO-VEGGIES-2-e1675965067593-1024x486.jpg)
Toss your favorite vegetables (here, I’ve used three cruciferous stars—cauliflower, broccoli and Brussels sprouts) with some garlic powder, cornstarch (the cornstarch creates a bit of crispy goodness), and olive oil. Then, roast to perfection and douse ‘em in a spicy hot sauce and place them back in the oven to absorb the fiery flavor. It’s veggies on fire!
Try it on my Sheet Pan Pizza!
Buffalo Veggies
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).