Description
This delicious Brussels Sprouts with Bacon recipe combines roasted Brussels sprouts tossed with ranch seasoning, olive oil, garlic, paprika, and crispy bacon, topped with Parmesan cheese and a drizzle of ranch dressing. A perfect blend of savory flavors and textures, ideal as a flavorful side dish for any meal.
Ingredients
Scale
Brussels Sprouts
- 2½ lbs Brussels sprouts, washed, trimmed, and halved
Seasoning & Flavorings
- 1 oz packet Ranch Seasoning Mix
- ¼ cup olive oil
- 1 tablespoon garlic paste
- 1 teaspoon paprika
Bacon & Cheese
- 8 slices bacon, cooked and chopped
- 3 tablespoons Parmesan cheese
Serving
- Ranch dressing, for serving
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to ensure it reaches the ideal temperature for roasting the Brussels sprouts to a perfect char.
- Prepare Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts with the ranch seasoning mix, olive oil, garlic paste, paprika, and the cooked chopped bacon. Toss thoroughly until the sprouts are evenly coated in the flavorful mixture.
- Roast Brussels Sprouts: Spread the coated Brussels sprouts evenly on a large rimmed baking sheet to promote even roasting. Place in the oven and roast for 25 to 30 minutes until the Brussels sprouts are tender and have a slight char for that smoky, caramelized taste.
- Finish and Serve: Remove the baking sheet from the oven. While still hot, sprinkle the roasted Brussels sprouts with Parmesan cheese. Drizzle ranch dressing over the top just before serving to add a creamy, tangy finish.
Notes
- Make sure to trim and halve the Brussels sprouts evenly for uniform cooking.
- You can substitute garlic paste with minced fresh garlic if preferred.
- The bacon adds both flavor and texture; ensure it’s cooked until crispy before mixing.
- For a vegetarian version, omit bacon and consider adding toasted nuts or seeds for crunch.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture.
