Bacon Ranch Brussels Sprouts are a savory combination of crispy bacon and tender Brussels sprouts in a creamy Ranch dressing.
This side dish is easy to make with simple ingredients.
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.
Pairs well with baked chicken, fried chicken, pan seared t-bone steak, and a variety of other mains.
You may also like my Parmesan Roasted Brussels Sprouts.
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.
Helpful Tips for Beginners: How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Bacon Ranch Brussels Sprouts
- 1 pound brussels sprouts, rinsed and halved Or use frozen (rinse before using).
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika Or use regular paprika.
- salt to taste
- ground black pepper to taste
- 6 slices uncooked bacon, chopped
- Ranch dressing, for drizzling
- grated Parmesan cheese, for sprinkling
- 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.