Vegan Buffalo Brussels Sprouts
Crispy, fiery, and completely plant-based, this is the kind of appetizer or side dish that disappears fast — even among people who claim they don't like Brussels sprouts. The sprouts are roasted at high heat until the cut sides turn deep golden brown and the outer leaves go satisfyingly crisp, giving you that caramelized bite before the sauce even enters the picture. A quick stovetop buffalo sauce made with vegan butter and hot sauce gets whisked together while the oven does its work, then tossed over the sprouts for full, glossy coverage. The homemade ranch dip — built from vegan mayo, lemon juice, apple cider vinegar, and dried dill — is cool and herby in all the right ways, and it comes together in minutes with no dairy required. Buffalo flavor has a reputation for relying on butter and blue cheese, but this version proves you don't need either to nail that tangy, spicy punch. Serves 4, making it a solid game-day spread or a weeknight side that feels a little more exciting than usual.
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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
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 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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