Oven “Buffalo” Brussels Sprouts with Yogurt Ranch
All the Buffalo-wing vibe, but with roasted Brussels sprouts (in season in WA in winter) and a yogurt “ranch” dip.
Back to full listIngredients
- Kroger® Brussels Sprouts BIG DEAL!, 24 oz 1 lb (about 2/3 of the bag) $6.00
- Simple Truth Organic® Baby Dill 1 tbsp chopped $2.79
- Organic Yellow Peeled Onions 1/4 onion, very finely minced (optional) $1.99
- Pantry: olive oil 1–1.5 tbsp
- Pantry: hot sauce 2–3 tbsp
- Pantry: butter (optional) 1 tbsp (or skip)
- Pantry: garlic powder 1/2 tsp
- Pantry: salt, pepper to taste
- Pantry: plain Greek yogurt 1/2 cup
- Pantry: lemon or vinegar 1 tsp
Instructions
- Heat oven to 450°F. Halve Brussels sprouts; toss with olive oil, salt, pepper. Spread on a sheet pan cut-side down.
- Roast 18–22 minutes, tossing once, until deeply browned and crisp at edges.
- Buffalo toss: Warm hot sauce with (optional) butter in a bowl; toss hot sprouts in sauce. Add garlic powder if you like.
- Quick yogurt ranch: Mix Greek yogurt, dill, lemon/vinegar, pinch of salt/pepper, and a little minced onion (optional).
- Serve immediately with dip.
Health notes: Veg-forward, baked not fried; use Greek yogurt dip to cut saturated fat.
Drink pairing: Non-alcoholic: iced tea with lemon. Beer: pilsner.