I used to be totally against Brussels sprouts; they were not my thing at all. My husband liked them but could not enjoy them due to my distaste for them. I did not prepare them. That was before my husband ordered them from an appetizer menu somewhere in Colorado Springs. They brought out Brussels sprouts that were roasted and a little charred with some kind of spicy maple glaze on them. My interest was piqued because these Brussels sprouts were like no other Brussels sprouts I had before. I got up the nerve to try a smidgen and BEHOLD!!! They were GOOD! I started roasting them at home. My husband was so happy about my Brussels sprouts epiphany.
Fast forward to the present. I still make Brussels sprouts; they are still not my favorite vegetable, but I can eat them if they are slathered in some kind of sauce. I was watching a YouTube video by In the Kitchen with Momma Mel. She’s a wonderful Southern cook, making practical and delicious recipes for everyday meals.. In one episode, she mentioned putting ranch salad dressing on her roasted Brussels sprouts, so we’re gonna try it together. Read to the end to get the verdict!
Ingredients
2 lbs. fresh brussels sprouts, cut in half
Plenty of extra virgin olive oil
Generous amount of salt and pepper to taste
Your favorite ranch dressing
Ingredients
Preheat the oven to 400 degrees. Spread the halved Brussels sprouts on a sheet pan.
Drizzle plenty of extra virgin olive oil, salt and pepper over the Brussels sprouts. Toss until all the sprouts are well coated with olive oil, salt and pepper. Add more if needed.
Spread the sprouts in a single layer in the pan. Place in the oven. Roast for 20 minutes or until a slight char appears.
Remove from the oven. To serve, place a portion of Brussels sprouts on a plate and drizzle with as much ranch salad dressing as you want. Thank you Momma Mel for this recipe-less tip!!
If you like this easy side dish recipe, you might also like the following recipes:
Roasted Brussels Sprouts with Ranch Dressing
Equipment
- 1 knife
- 1 baking sheet
Ingredients
- 2 lbs. fresh brussels sprouts, cut in half
- Plenty of extra virgin olive oil
- Generous amount of salt and pepper to taste
- Your favorite ranch dressing
Instructions
- Preheat the oven to 400 degrees.
- Spread the halved Brussels sprouts on a baking sheet.
- Drizzle extra virgin olive oil, salt and pepper over the Brussels sprouts.
- Toss until all the sprouts are well coated with olive oil, salt and pepper. Add more if needed
- Spread the sprouts in a single layer in the pan.
- Place in the oven and roast for 20 minutes or until a slight char appears.
- Remove from the oven.
- To serve, place a portion of Brussels sprouts on a plate and drizzle with as much ranch salad dressing as you want.
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