Roasted Brussels Sprouts with Siracha Ranch Dip

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    If you are buying loose Brussels sprouts, select ones that are about 1 1/2 inches long. Quarter Brussels sprouts longer than 2 1/2 inches; do not cut sprouts shorter than 1 inch.


    Roasted Brussels Sprouts

  1. 2 1/4 lbs Brussels sprouts, trimmed and halved
  2. 3 T olive oil
  3. 1 T water
  4. 3/4 t salt
  5. 1/4 t pepper
  6. Siracha Ranch Dip

  7. 3/4 c Hidden Valley Light Ranch Dressing
  8. 1 1/2 t Siracha sauce (more or less to taste)


  1. Adjust oven rack to upper-middle position and heat oven to 500°F.
  2. Toss brussels sprouts, olive oil, water, salt, and pepper in large bowl until sprouts are coated.
  3. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
  4. Cover sheet tightly with aluminum foil and roast for 10 minutes.
  5. Remove foil and continue to cook until brussels sprouts are well browned and tender, 10 to 12 minutes.
  6. Brussels sprouts can be served warm or at room temperature with Siracha Ranch Dip.
  7. Siracha Ranch Dip

  8. In a small bowl, combine ranch dressing and Siracha sauce.
  9. Serve with Brussels Sprouts.

Picture of Recipe

Roasted Brussels Sprouts with Siracha Ranch Dip - Picture of Recipe
Roasted Brussels Sprouts with Siracha Ranch Dip - Picture of Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Appetizer
Type of Food: Vegetarian,Vegetable Dish
Key Ingredient: Brussels Sprouts
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Christmas Eve,Christmas Day,Tea Party

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