Bacon Ranch Brussels Sprouts are a savory combination of crispy bacon and tender Brussels sprouts in a creamy Ranch dressing.
Easy to make with simple ingredients.
Interesting Facts
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The small leaf vegetables look like miniature cabbages.
Their season runs from late August through March. The best-tasting sprouts are picked after the first hard frost, since the cold makes them produce sugars.
Source: wikipedia.org
How did Brussels sprouts get their name?
In the 16th century, Brussels sprouts were first cultivated in Brussels, Belgium and that’s the reason for the name.
The correct name is Brussels sprouts, not Brussel sprouts, and it’s Brussels sprout when referring to only one sprout. The “B” in Brussels should always be capitalized.
Small Brussels sprouts are tender and sweet. Taste very similar to cabbage.
When shopping for fresh sprouts, look for those that are whole without a lot of spots.
Make sure they’re intact, firm and have a vibrant green color (not brownish).
Brussels sprouts are easy to cook until tender. They key is to avoid overcooking because it will create a mushy texture.
These “miniature-looking cabbages” can also be eaten raw in salads. Simply cut crosswise so the leaves separate into thin, lettuce-like pieces before adding to a salad.
You may also like my Parmesan Roasted Brussels Sprouts.
Enjoy!
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Bacon Ranch Brussels Sprouts
Ingredients
Method
- Preheat oven to 425 degrees.
- On a large baking sheet, toss brussels sprouts with olive oil, dried oregano and smoked paprika. Season with salt and black pepper as preferred. Scatter chopped bacon pieces over top.
- Bake for 30 minutes or until bacon is done and brussels sprouts are tender and charred.
- Serve drizzled with Ranch dressing and sprinkled with grated Parmesan cheese.
- Serve warm.