1½ lbs Brussels sprouts
⅓
cup oil olive oil
3 tsp. ranch seasoning
powder
1 tsp. salt
½ tsp. ground pepper
½ tsp garlic powder
⅛ tsp. red pepper flakes
½ tsp. zest of lemon
3 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. 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 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.
With 5 minutes remaining, add the almonds.
Remove from oven and sprinkle with grated parmesan
cheese and salt.
This recipe can be found here.
