Crispy Ranch Brussels Sprouts
Crispy Ranch Brussels Sprouts are the three-ingredient side dish recipe idea you need for busy weeknights! These are low carb and perfect for snacking, too!
Crispy Ranch Brussels Sprouts with Cholula Dipping Sauce!
How to Make Crispy Ranch Brussels Sprouts
First, let’s talk about Brussels sprouts.
Are they healthy?Heck, yes they are!
Filled with vitamin C, fiber, omega-3 fatty acids — if you’re not a fan of veggies, try these. You will not be disappointed.
How do you cut Brussels Sprouts?Here’s my first secret — you want a flat edge for the ultimate crisp.
If you cut each sprout so it has a flat edge, you’ll get more surface area on the sheet pan, which leads to crispy heaven.
Brussels Sprouts vary in size, so for these, I cut them into quarters because they were quite large.
If they’re on the small side, just cut them in half.
- 425˚ – this is the magical roasting number. If you aren’t sure if your oven cooks at that actual temperature, use a thermometer to see if you need to adjust anywhere.
- Half sheet pan. Don’t crowd the pan — give each single thing room to let their steam release, without steaming the thing next to them
- Olive oil + salt and pepper. That’s really all you need to roast a good something something.
- Give it a good amount of uninterrupted time. Don’t open the oven door over and over to peek in. Set a timer for 15 minutes, and then start checking. If you pull the pan out, and things are sticking to it, put it back in for a few minutes. If roasted properly, the veggies will release on their own.
Crispy Ranch Brussels Sprouts are the crispiest side dish recipe you’ll ever make. And, you may think these little gems of crispy, crunchy goodness are burned. Never fear, friend. They are not. The perfect amount of crisp with the least amount of soggy texture. Call it a double win. Really a triple win, because they’re ranch flavored.
- Cut your sprouts little stem ends off.
- Cut the sprouts in half or in quarters, lengthwise (that means from the stem end to the top).
- Add to a big bowl and coat (well!) with olive oil.
- Sprinkle salt and pepper (today we’re using ranch seasoning!) on top and toss REALLY well to coat.
- Roast at 425˚ for 15+ minutes with the FLAT SIDES DOWN.
- Halfway through give them a look-see and check if any need to be flipped.
- Serve! (Yourself off the sheet pan, or on a big platter for others!)
Crispy Ranch Brussels Sprouts
Recipe details
- 4 Servings
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Comments
Share your thoughts, or ask a question!
I love brussel sprouts, can’t wait to try this variation!
Is ranch seasoning the same as ranch dressing in a jar??