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Bacon Roasted Brussels Sprouts with Ranch Dip
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Bacon Roasted Brussels Sprouts with Ranch Dip

Course Appetizer, Side Dish, Snack
Cuisine Keto, Paleo, Whole30
Keyword Bacon, Brussels Sprouts
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

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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