Roasted Brussels Sprouts with Siracha Ranch Dip

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Pre-Notes

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.

Ingredients

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

Siracha Ranch Dip

6. 3/4 c Hidden Valley Light Ranch Dressing
7. 1 1/2 t Siracha sauce (more or less to taste)

Instructions

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.

Siracha Ranch Dip

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

Picture of Recipe