These vegan roasted brussels sprouts are both crispy and creamy from the vegan white bean dressing. If you prefer less spicy foods, skip the jalapeño.
Ingredients
Prep
- Preheat the oven to 425 degrees. Toss the brussels sprouts with olive oil, salt, and pepper and spread on a baking sheet. Roast for 15-20 minutes, until golden brown and crispy.
- In a blender, add garlic, beans, yogurt, and puree until smooth. Add remaining ingredients (parsley, lemon juice, jalapeno, olive oil, salt and pepper) and blend again. Taste and adjust seasoning to your liking.
- Drizzle the sauce over the brussels sprouts and enjoy! Use the leftover sauce on any roasted vegetable dish. The creamy bean sauce can be used for up to 4 days when kept refrigerated.
