While at Costco a couple of weeks ago, Heather and I decided that we should get some brussels sprouts. I, of course, grabbed two bags. With about 1.5 bags left, I knew something had to be done.

This zesty, ranch inspired version of brussels sprouts came out really nicely, and I think you’ll enjoy it. It is inspired by the herbs traditionally found in a ranch dressing, which was one of my favorite dips for buffalo wings and flavor of Doritos (which may soon be made a flavor of Taco Bell taco shell). This mix of herbs and olive oil would also go well on pork or chicken if you make enough to coat the meat and let it marinate for at least an hour.

Ingredients

1.5 lbs brussels sprouts

1/2 tsp dried parsley

1/2 tsp dill weed

1/4 tsp garlic powder

1/4 tsp dried onion, ground

1/8 tsp sea salt

1/8 tsp black pepper

1/4 C olive oil

Method



Halve brussels sprouts and rinse in colander, and pat dry. Preheat oven to 350ºF.

Use your mortar and pestle to grind all dry ingredients to the same consistency.

Add dry ingredients to olive oil, and whisk.

Place brussels sprouts and marinade into plastic bag, and mix thoroughly to coat evenly. If you have kids, this would be a fun project for them to be involved in–I always loved tenderizing meat, but mixing stuff around in a bag was a close second.

Place evenly coated brussels sprouts on your baking tray, and sprinkle lightly with olive oil for good measure.

Bake for 20-25 minutes, until cooked through and slightly browned on edges.

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