Eosinophilic Esophagitis Friendly Vegan Buffalo Brussels Sprouts

Total time45 min

Prep time15 min

Cook time30 min

Eosinophilic Esophagitis Friendly Vegan Buffalo Brussels Sprouts

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Ingredients

4 servings

For the Brussels sprouts

1.5 lb brussels sprouts, trimmed and halved
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
¼ tsp black pepper

For the buffalo sauce

½ cup hot sauce (such as frank's redhot)
3 tbsp vegan butter
1 tsp apple cider vinegar
½ tsp garlic powder

For the ranch dip

½ cup vegan mayonnaise
2 tbsp unsweetened plain dairy free milk
1 tbsp fresh lemon juice
1 tsp apple cider vinegar
½ tsp dried dill
½ tsp onion powder
¼ tsp garlic powder
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
celery sticks, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, salt, and black pepper until evenly coated. Spread them cut-side down in a single layer on the prepared baking sheet, leaving space between each sprout.

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