Pregnancy Friendly Vegan Buffalo Brussels Sprouts
Total time45 min
Prep time15 min
Cook time30 min
4.9(21)
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Learn more →Ingredients
4 servings
For the Brussels sprouts
- 1.5 lb brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 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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