This Brussels sprouts dish is my absolute favorite way to prepare Brussels sprouts and it’s so, so easy. This dish is going on my Thanksgiving day menu and it’s also a side I plan on making often these next few months.

close-up photo of ranch roasted brussels sprouts in a skillet

One of the foods I look most forward to in Fall is Brussels sprouts. I didn’t grow up eating them, but after trying them a few years ago, I totally fell in love with these mini cabbage-looking vegetables. I’m always on the hunt for the best Brussels sprouts recipe, and I think I’ve found it. And it’s so ridiculously easy, too.

I made these recently, and everyone loved them–even the kids! I was almost embarrassed to share the recipe because it’s so easy.

Ingredients

  • Brussels sprouts
  • Olive oil
  • Ranch seasoning

overhead photo of sliced brussels sprouts on a cutting board

How to Make Them

Trim the ends off of each sprout and then slice them in half length-wise. Place the Brussels sprouts in a large bowl.

Add the oil and ranch seasoning. Toss the sprouts in the mixture until they are evenly coated, and then place them in a single layer cut-side down on a baking sheet lined with parchment paper.

Roast them for about ten minutes at 425°F and then flip them over. Continue roasting them for five to ten minutes or until tender and browned around the edges.

I love that the preparation time takes less than ten minutes. You pop them in the oven, and then they are ready to eat. So simple, stress-free, and delicious. They make a great side dish for any meal and taste like you put a lot more effort into them.

My husband has never been the biggest fan of Brussels sprouts, but he completely devoured these when I made them for him the other night. In between mouthfuls, he said, “These must be really unhealthy and fried since I like them so much, right?” I surprised him when I told him that they actually weren’t unhealthy. The dish is mainly Brussels sprouts, with only a little bit of olive oil, garlic, and herb ranch seasoning.

overhead photo of ranch roasted brussels sprouts in a skillet

More Side Dish Recipes

5 from 1 vote

Ranch Roasted Brussels Sprouts

This Brussels sprouts dish is my absolute favorite way to prepare Brussels sprouts and it's so, so easy.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 1 pound Brussels sprouts
  • 2 tbsp olive oil
  • 2 tsp Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Instructions
 

  • Preheat the oven to 425ºF. Line a large baking sheet with parchment paper or silicone baking mat.
  • Trim ends off the Brussels sprouts and cut each one in half, length-wise. In a large bowl, add sprouts, olive oil and Hidden Valley® Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix. Toss until sprouts are evenly coated in seasoning and oil. Spread sprouts in a single layer on a baking sheet, cut side facing down.
  • Roast for 10 minutes. Then, flip Brussels sprouts and cook for an additional 5-10 minutes, until sprouts are tender and slightly browned. Serve hot.

Notes

Very slightly adapted from Hidden Valley® Original Ranch®
Serving: 0.25of recipe, Calories: 114kcal, Carbohydrates: 11.1g, Protein: 3.8g, Fat: 7.3g, Saturated Fat: 1.1g, Sodium: 163.3mg, Fiber: 4.3g, Sugar: 2.5g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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