CRISPY DILL RANCH BRUSSEL SPROUTS! Side dishes are far and few in-between in the Miller household, so I’ve been experimenting with different ideas and these crunchy bits of goodness are the PERFECT candidate. I especially LURVE that these can double as a healthy little snack too.

I basically took all the ingredients that I use for my goldfish snack mix and applied it to brussel sprouts instead.

I have eaten these little nibbles plain, almost like chips. I have also dipped them in the Mustard Garlic Aioli from Trader Joe’s. Ranch can also make for a good dipping sauce, but I personally think that’s a little too much Ranch! However, I know there are some serious Ranch lovers out there, so if that’s for you then I’m HERE FOR IT!

For those of you that have humans that “don’t like” brussel sprouts, I encourage you to make them try these. Shane has never been a big brussel sprout fan and he couldn’t stop eating these after I made them. He said, “I don’t like normal brussel sprouts, but these are YURM.” You heard it first, from Shane himself.

The full recipe is listed below! Be sure to let me know if you test this one out or tag me on Instagram (@littlehouseinop), I absolutely love seeing these recipes in your homes and in your kitchens!

ingredients:

• 3/4 lb. thinly sliced (lengthwise) brussel sprouts
• 2 tablespoons olive oil
• 1 tablespoon ranch seasoning
• 1 tablespoon dill

directions:

1. Preheat oven to 425 degrees
2. In a medium bowl, place sliced brussel sprouts, olive oil, ranch seasoning, and dill – mix together until brussel sprouts are evenly coated with olive oil and seasonings.
3. Transfer coated brussel sprouts onto a large cookie sheet, making sure all brussel sprouts are laying flat and in one layer.
4. Place in oven, cook for 10 minutes. After 10 minutes, rotate cookie sheet and cook for an additional 8 minutes or until crispy and golden brown.
5. Remove & ENJOY!

notes:

• Dipping: I like to dip the brussel sprouts in ranch, garlic aioli, and/or simply eat them plain!
• To store; place the brussel sprouts in an airtight container and place in fridge. I will say they are best eaten as soon as your take them out of the oven for the most crispy version, but I also make them ahead of time and take them for lunches warmed up as well!