“Ewwww Brussels sprouts!” We probably said that as a kid at some point. We grew up in a generation that boiled their Brussels sprouts, so there’s no wonder we didn’t like them as kids!
It’s safe to say now we absolutely adore these little sprouts. This is such a tasty, simple and easy to prepare dish that your whole family will love it, including the kids!
18-20 Brussels sprouts, 4 cups shaved down to stem, discard the stem
3 garlic cloves, minced
1 large shallot, sliced
1 tsp. whole peppercorns
3 Tbsp. olive oil
1/2 cup vegan mayo
1 Tbsp. unsweetened non-dairy milk, we used almond
Juice of 1/2 a lemon
1 tsp. chives
1 tsp. salt
1/2 tsp. ground pepper
Method of Prep:
Prepare the ranch dressing a head of the Brussels sprouts, so it’s ready to go! Combine all the dressing ingredients in a bowl with a whisk, and set aside.
In a saute pan, heat the olive oil over high heat.
Add in the whole peppercorns first. ( About a minute )
Add in the rest of the ingredients. The Brussels sprouts, garlic, and shallots. Stir around the pan, tossing the Brussels sprouts until they are pan seared and browned.
Place on a plate, and top with the ranch sauce.
Serve Hot, Enjoy!