Crispy Ranch & Lemon Roasted Sprouts

 

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.

Brussels Sprouts with Pecans and Cranberries

1 lb. fresh Brussels sprouts, rinsed and trimmed
3 oz. coarsely chopped pecans
3 Tbsp. unsalted butter
¼ tsp. kosher salt
¼ tsp. freshly ground pepper
4 oz. coarsely chopped dried cranberries

Slice the Brussels sprouts using the thinnest slicing disc of a food processor.

Set a 10-inch sauté pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes.

Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.

Remove the pan from the heat, add the cranberries, toss and serve.

This recipe can be found here.