Morning made better

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.


  • 1 lb brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1 can (15.5 oz) cooked cannellini beans, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 3 tablespoons chopped parsley
  • 1 tablespoon jalapeño, minced and seeds removed (optional)


  • 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.