Bacon-Wrapped Veggies with Habanero Ranch Dip
Ok, Whole30 warriors—the Superbowl is right around the corner and now is the time to double down and get ready for the one of the most important parts—reintroduction! Stay tuned for our 10-Day reintroduction guide, and in the meantime, whip up these compliant game day snacks to keep you on track until the very end and beyond!
Makes 10 appetizer servings
What you need
8 ounces Brussels sprouts, halved
8 ounces baby bella mushrooms, stemmed and cleaned
8 ounces cipolline onions, trimmed and peeled
6 ounces baby potatoes, cleaned
2 tablespoons Tessemae’s Pantry Ranch Vinaigrette
coarse salt and freshly ground black pepper
1 pound bacon, halved crosswise and lengthwise
½ cup Tessemae’s Habanero Ranch
What you do
- Heat oven to 400 degrees. Combine Brussels sprouts, mushrooms, onions, and potatoes in a bowl and add the Ranch Vinaigrette and salt and pepper to taste. Toss gently to combine.
- Wrap each veggie with a slice of bacon. Place seam-side down on a wire baking rack placed inside a rimmed baking sheet.
- Bake, flipping halfway through, until bacon in browned, about 45 minutes.
- Serve with Avocado Ranch and/or Habanero Ranch.