As far as “things you might say in the kitchen” go, bacon and ranch have to be two of my favorite words. Growing up, I’d eat anything if it was smothered in ranch dressing and/or seasoning. In fact, it was pretty much the only way I’d eat vegetables. Add some bacon, and you’d be guaranteed a smash hit. I may not be as picky about vegetables as I used to be, but Brussels sprouts are still a bit of a sticking point in my household, so I’m always looking for fun, new ways to jazz them up. These Bacon Ranch Brussels Sprouts, with a homemade ranch-inspired seasoning mix, absolutely hit the spot. They pack such a huge wallop of flavor, they’re the perfect side for unseasoned steaks or any other mild-flavored protein. Enjoy!
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- 1 pound Brussels sprouts (cut in half)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons nutritional yeast
- 3/4 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground black pepper (omit for AIP)
- 1/8 teaspoon dried chives
- 1/8 teaspoon sea salt
- 8 slices bacon (chopped)
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or oiled aluminum foil.
- On a large baking sheet, toss Brussels sprouts with olive oil, garlic, oregano and paprika then season with salt and pepper. Scatter bacon on the pan.
- Combine all ingredients and mix well, then spread evenly over the baking sheet and bake until the Brussels sprouts are beginning to char around the edges, about 30 minutes.