Roasted Ranch Brussels Sprouts

Recipe of the Month from MSAA's MS Conversations blog

These Roasted Brussels Sprouts with ranch flavoring are amazing and easy to make. This is a quick and delicious recipe that takes Roasted Brussels Sprouts to the next level. These savory and crispy Brussels Sprouts are always a crowd favorite in my house.


  • 2 lbs. Brussels Sprouts
  • ⅓ cup oil olive oil
  • 4 tsp ranch seasoning dry powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • ⅛ tsp red pepper flakes
  • ½ zest of tsp fresh lemon juice
  • ⅓ cup sliced almonds
  • ¼ cup grated Parmesan cheese


  • Preheat oven to 400°F.
  • Cut off the hard ends of the Brussels Sprouts.
  • Cut in half. Rinse under cold water. Drain and dry well on a kitchen towel.
  • In a large mixing bowl, whisk together oil, ranch powder, salt, pepper, red pepper flakes, garlic powder, lemon zest, and lemon juice.
  • Add in Brussels Sprouts. Toss and coat well in the seasoned oil mixture.
  • Transfer to a baking sheet. Be sure to oil well so they do not stick to baking sheet. Place facing the cut side down on the baking sheet.
  • Bake in oven 20 minutes.
  • Place sliced almond in the large bowl and gently coat with any remaining sauce.
  • With 5 minutes remaining, add the almond mixture on top of Brussels Sprouts.
  • Remove from oven and sprinkle with grated Parmesan cheese. 


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