It’s tough to go wrong with these Bacon Roasted Brussels Sprouts. As if they weren’t tasty enough on their own, the addition of a dairy-free ranch dip takes them over the top as an incredible Paleo, Whole30, or Keto appetizer.
My appreciation for Brussels sprouts has come a long way from where it stood in the days of my youth.
As a young caveboy, I can distinctly remember loathing the vile, bland flavor of boiled Brussels–the only way I knew how they could be prepared at the time.
They were second to only lima beans on my list of most detested veggies to show up on the dinner table.
These days, Brussels sprouts sit at the top of my list of all-time favorite vegetables. Much like other veggies, it turns out that by simply roasting Brussels sprouts you unlock tremendous flavor.
Add some bacon to the mix along with a zesty ranch dip to serve on the side, and you’ve got one tasty number that any caveboy or cavegirl is sure to enjoy.
How To Make Bacon Roasted Brussels Sprouts
Roasting Brussels sprouts is as easy as it sounds, but a few tips help ensure the best possible results.
One hot tip is to use a hot oven. I’ve found that 425°F seems to be a sweet spot for getting sprouts that are crispy on the outside, yet tender on the inside.
Another key to getting crispy sprouts is to make sure you dry them extremely well after rinsing them off (a salad spinner like this OXO found on Amazon or simple paper towel works great for this).
Once you’ve dried the Brussels sprouts, trim the stems and remove any yellow-ish outer leaves, then cut them in half.
In a mixing bowl, toss the Brussels sprouts together with some smashed garlic cloves, sliced shallots, olive oil, sea salt, and pepper.
Spread everything out in a single layer on a baking sheet, making sure the sprouts are cut-side down, then sprinkle some chopped bacon on top.
Roast everything in a preheated 425°F oven for about 15 minutes, then flip the sprouts over and roast for another 15-20 minutes until they are crispy and tender.
Meanwhile combine the ranch dip ingredients together in a bowl.
Serve the Brussels sprouts with the ranch dip and enjoy!
Bacon Roasted Brussels Sprouts with Ranch Dip
Ingredients
- 1.5 pounds Brussels sprouts
- 2 shallots sliced
- 6 garlic cloves smashed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 slices sugar-free bacon chopped
For the Ranch Dip
- 1/2 cup mayonnaise homemade or Whole30 compliant
- 2 tablespoons unsweetened almond milk
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Rinse the Brussels sprouts and dry them well with a cloth or paper towel. Trim the stems off and cut each sprout in half.
- In a mixing bowl, toss the Brussels sprouts, garlic and shallot together with the olive oil, sea salt and pepper.
- Scatter the vegetables on a baking sheet and arrange the sprouts cut-side down. Top with the chopped bacon.
- Roast for 15 minutes, then flip the Brussels sprouts over. Roast for another 15-20 minutes until the sprouts are crispy and tender. Serve with the Ranch Dip.
For the Ranch Dip
- Combine all the ingredients in a bowl and mix well. Store in the refrigerator until ready to use.
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