My son has a love affair with Brussels Sprouts. He cheers when he finds out we’re going to have them for dinner. This is the same child that cheers over all things seafood. He does a nutirent-dense mama’s heart proud. <3
Friday, my husband ran some errands after work and came home with a 2-pound bag of Brussels sprouts for which he had paid $2. At $1 a pound, who could pass it up? We already had bunless burgers and sweet potatoes on the menu, so I made room for Brussels sprouts, too. I trimmed them up and then decided that since my kids like ranch dressing on their bunless burgers, I should try to make Ranch Sprouts. Using the same mix of spices that I use in that dressing, here’s what I threw together and it was a huge hit.
Ranch Brussels Sprouts
2 pounds Brussels sprouts, washed, trimmed and cut in half
1/2 cup melted coconut oil
1 tsp dried dill weed
1 tsp sea salt
1/2 tsp garlic granules or garlic powder
1/2 tsp onion powder
Dash black pepper
Dash chili powder
Preheat the oven to 400 degrees. Spread the Brussels sprouts out on a rimmed baking sheet and set aside.
In a small bowl, whisk together the melted oil and the spices. Pour over the Brussels sprouts and stir until all surfaces of the sprouts are evenly covered. If you need to add a tablespoon of oil or more, do so. The sprouts will burn instead of browning if they aren’t oiled.
Roast, uncovered for 30-35 minutes or until browned and crispy, stirring every 10 minutes.