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 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.

We all have our childhood nightmares of stinky, stanky Brussels sprouts being boiled on the stove-top.

I can remember my (weird) little brother BEGGING my mom to make the kind you boil in the plastic package from the freezer?? That smell is something I will never forget!

I’ve got a few secret tips for roasting the most perfect Brussels sprouts that will have your friends asking you how you get them so yummy, yummy.

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. 

Let’s talk roasting rules:

Roasting Rules:

• 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.

For the crispiest Brussels sprouts you’ve ever had, here’s what you’re going to do:

1. Cut your sprouts little stem ends off.
2. Cut the sprouts in half or in quarters, lengthwise (that means from the stem end to the top).
3. Add to a big bowl and coat (well!) with olive oil.
4. Sprinkle salt and pepper (today we’re using ranch seasoning!) on top and toss REALLY well to coat.
5. Roast at 425˚ for 15+ minutes with the FLAT SIDES DOWN.
6. Halfway through give them a look-see and check if any need to be flipped.
7. Serve! (Yourself off the sheet pan, or on a big platter for others!)

Do not @ me about the look of these — they are U-G-L-Y! And people are going to tell you “you burned those.” But you DID NOT.

And after their first bite, they’ll thank you profusely, and ask you to marry them. It can be a little weird, but you’ll get over it.

Now, I’d like to call this next part “Ode to Ranch” because I love it oh so much.

When you mix dashes of Cholula Hot Sauce with (homemade) Ranch dressing, you get a little bit spicy and a whole lot of creamy.

Other Recipes that use Ranch Seasoning:

• Dilly Ranch Roasted Potatoes
• Dilly Ranch Cheez-Its
• Ranch Grilled Meal Prep Chicken

So, one thing to know about these Brussels sprouts. These make a great side dish for meatballs! If you’re looking for ideas of What to Serve with Meatballs Instead of Pasta, read this post!

They also make a great side dish for Braised Beef Short Ribs. You need something crunchy with the creamy, silky short ribs, and these brussels are just the ticket.

Crispy Ranch Brussels Sprouts also make an incredible snack or appetizer! Perfect for sitting around outside during the summertime. 

What kitchen equipment do I need?

• Mixing bowl
• Chefs knife
• Sheet pan

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