Crack Brussels Sprouts - Crispy Ranch & Lemon Roasted Sprout

• servings: 6 servings
• active time: 12 minutes
• total time: 30 minutes

Ingredients

1½ lbs (about 24 oz) brussels sprouts

⅓ cup oil (olive oil or vegetable oil)

3 tsp ranch seasoning dry powder

1 tsp salt

½ tsp ground or cracked black pepper

½ tsp garlic powder

⅛ tsp red pepper flakes

½ zest of lemon

3 tsp fresh lemon juice

⅓ cup sliced almonds

¼ cup grated parmesan cheese

Directions

Preheat oven to 400°F.

Cut off the hard ends of the brussels sprouts. Remove any yellow outer leaves.

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. Using your hands, toss and coat the sprouts well in the seasoned oil mixture.

Transfer to 2 large baking sheets, with parchment paper. Oil the parchment paper well with vegetable or canola oil. Place facing the cut side down on the sheet about 1½-2 inches apart. Discard any fallen out leaves.

Bake in oven 18-25 minutes. I prefer mine cooked to about 18 minutes or just until the bottoms are brown. Careful to not overcook the sprouts as they will turn too soft. TIP: To check for doneness, take one out and try it then adjust cooking time accordingly. Sprouts should have a bite and appear more undercooked than overcooked. If bottoms still need more time to crisp, flip over and broil for a few minutes.

Place sliced almond in the large bowl and gently coat with any remaining sauce. TIP: If none remains, add a splash of oil and a splash of salt and ranch powder.

With 5 minutes remaining, add the almonds to a clean side of the sheet pan. If no space, bake almonds after brussels sprouts.For extra crispy tops, face the sprouts center side up and broil on high for 3-6 minutes. Be sure to remove any almonds.

Remove from oven and sprinkle with grated parmesan cheese and any extra sea salt.

Nutrition

• Calories: 222 kcal
• Total Fat: 17 g
• Saturated Fat: 2 g
• Cholesterol: 4 mg
• Sodium: 706 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 7 g