on a tuesday we snack on aaaall of the Buffalo Barbecue Brussels Sprouts (Vegan + GF). seriously, you won’t be able to get over how good they are. made with great ingredients, easy to put together and gluten-free too!? count me in.
we don’t need chicken wings y’all, because these barbecue buffalo brussels sprouts are good enough to satisfy your craving. who knew that brussels sprouts could be made into something so dang tasty!
while i love brussels sprouts, i know they’re not everyone’s favorite, but let me tell ya, make them this way for someone that’s skeptical and they won’t ever look back.
the batter is gluten-free since i used bob’s red mill gluten-free baking flour. there’s a red packaging and a blue one! i used the red one and prefer that formula for savory goods.
the batter is actually beyond easy to make and it doesn’t feel heavy whatsoever! compared to most other ones, it’s really light but gives the brussels sprouts just enough crunch.
as far as the delicious dipping sauce, that’s my homemade ranch dressing from my Vegan Garlic Ranch Smashed Potatoes!! it’s reeeeeally really good just to let you know.
let’s say it’s the perfect sauce to dip the semi-hot brussels sprouts into! just a nice cool down sauce that packs tons of flavor.
so when it comes to making sure all of the brussels sprouts are evenly coated, you’re just going to want to mix them really well with the batter.
first, i cut the hard stem off the bottom of the brussels sprouts and then, cut them in half. after that, i made the batter in a large bowl and dumped them all into the batter at the same time.
with a mixing spoon, i made sure all of brussels were evenly coated and then used a skimmer spoon to get rid of as much excess batter as I could, and placed them onto the parchment lined baking tray.
after you bake the brussels sprouts, once they cool down enough, you can remove any more cooked batter that isn’t on the brussels sprouts but spread on the baking sheet if you want. personally, i left most of it because it’s so good!
once that’s taken care of, you can add the buffalo and barbecue sauce! i used primal kitchen barbecue sauce and Moore’s buffalo sauce. i find the buffalo sauce to be pretty hot, so i added a little over 1/4 cup.
you can add as much or as little as you want though! probably depends on the sauce you’re using and how spicy it is.
the brussels sprouts bake in the oven for 25 minutes and i made sure not to buy large ones. these ones are definitely medium size, which is important so they cook enough.
what all will you need to make Buffalo Barbecue Brussels Sprouts (Vegan + GF)
- brussels sprouts
- gluten-free flour
- flax meal
- almond milk
- garlic powder
- onion powder
- chili powder
- sea salt
- buffalo sauce
- barbecue sauce
that’s it! easy enough right?! you can leave out the barbecue sauce if you want to, i just love it and think it adds a nice flavor component. like i said above, the ranch dressing is from a different recipe, but use whatever dipping sauce you like!
also, you could totally do this with cauliflower, but i already have a recipe for that! either one works and they’re interchangeable. i think this could work with sweet potato too!
disclaimer, i have not tried this recipe with sweet potatoes but i can’t imagine it would be anything but delicious.
are you going to make Buffalo Barbecue Brussels Sprouts (Vegan + GF)?!
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Buffalo Barbecue Brussels Sprouts (Vegan + GF)Course: 30 Minutes, Lunch & Dinner, Side DishesDifficulty: Easy
1.5 lbs brussels sprouts
1 cup all gluten-free all purpose baking flour
3 tbsp flax meal
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1/4 tsp sea salt
1 cup plain and unsweetened almond milk
- buffalo + barbecue sauce
1/4-1/3 cup or as much as you want
1 tbsp barbecue sauce
- ranch dressing (see link in text to recipe)
- preheat the oven to 400 degrees.
- remove the hard stem from the bottom of the brussels sprouts and cut them in half
- mix the batter ingredients together in a large mixing bowl and then add the brussels sprouts. mix well and ensure that everything is evenly coated. use a skimmer spoon to get rid of as much excess batter as possible, and place on a parchment lined baking tray.
- bake at 400 degrees for 25 minutes. let the brussels cool down, remove any pieces of excess batter that cooked on the parchment paper if you want and then toss in the buffalo + barbecue sauce.
- store in the fridge in an airtight container and enjoy!