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You are here: Home / Recipes / Ranch Brussels Sprouts

Ranch Brussels Sprouts

January 21, 2013 by KerryAnn 2 Comments

Ranch Brussels Sprouts

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

 

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
From CookingTF.com

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.

Serve immediately.

 

Related Posts

  • Dairy-Free Ranch Dressing
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  • Udi's Whole Grain Hamburger Buns Review and "Supper" Quick Sloppy Joes

Filed Under: Recipes, Side Dishes, Vegetables

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Carlene says

    January 21, 2013 at 11:17 pm

    Saw this today. Make them today! They were so good. I could have eaten the whole pan full…SO good! Thank you 🙂

    Reply
  2. MaryAnn says

    January 22, 2013 at 5:53 pm

    I’m new to brussels sprouts (I know! They are amazing!) and this recipe was fantastic! I’m making them again tomorrow, same way. 🙂

    Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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