Truth be told, I didn’t try Brussels sprouts until I was an adult. They were never served in my household growing up due to my mother’s intense dislike for them. Today, Brussels sprouts are one of my favorite side dishes. I definitely don’t care for them plain, though. However, when they are cooked and prepared properly and combined with onions, bacon and the right sauce, Brussels sprouts are downright delicious. With that being said, I am so excited to share my Buffalo Ranch Brussels Sprouts with Bacon recipe with all of you.
Brussel Sprouts or Brussels Sprouts?
Quite honestly, until I was researching Brussels Sprouts for this post, I always thought this intriguing little green vegetable was called Brussel sprout (singular). I guess I never paid attention to the name on the packaging. Wikipedia straightened me out on that very quickly, though. The correct spelling/name is actually Brussels sprouts. (I guess I am not alone in that thinking; when you search Google, there are quite a few articles and recipes that pop up that use Brussel sprout vs. Brussels sprouts.)
Once you do a little research, the name makes sense. Brussels sprouts, a member of the cabbage family, first appeared in Northern Europe in the 5th century. And they began to be cultivated and gain popularity in and around Brussels Belgium in the 13th century – hence the name Brussels sprouts.
Brussels Sprouts Nutrition
As a member of the cabbage family, Brussels Sprouts are exceptionally nutritious. Surprisingly, Brussels Sprouts are an amazing source of Vitamin C (1 cup of Brussels sprouts = 124% of the USDA recommended amount of Vitamin C.) Plus, they contain Vitamin B6, potassium, magnesium, iron, Vitamin K, Vitamin A, Manganese and trace amounts of calcium.
The good amount of fiber in Brussels sprouts helps to promote healthy digestion. In addition, Brussels Sprouts are high in antioxidants like kaempferol, which research shows has health promoting properties.
Brussels Sprouts also contain sulfurophane, a powerful phytochemical and sulfur-based nutrient, that has been proven by scientists and research to reduce inflammation, help reduce toxins and may even stall cancer tumor growth.
The Three Secrets to Delicious Brussels Sprouts
Beyond the excellent nutritional components, Brussels sprouts make a fabulous side dish that complements so many different entrees and cuisines. It’s totally fun to experiment with this versatile vegetable. Yet, there are a few secrets that can help take your Brussels sprouts dishes to the next level. And, here they are:
- Brussels Sprouts taste best when they are super crispy. The crispier the better! They are one of the few vegetables that are okay to overcook.
- Buffalo Ranch or other sauces/marinades with a kick go surprisingly well with Brussels Sprouts – but use those sauces in moderation.
- Definitely consider adding some bacon for a fabulous pairing. Bacon makes practically everything taste better. Brussels Sprouts are no exception.
Buffalo Ranch Brussels Sprouts with Bacon Recipe
Now that you have the secrets, it’s time to put them all into practice. Without further adieu. here is the crispy and tasty Buffalo Ranch Brussels Sprouts with Bacon recipe:
Here is what you will need:
- 3-4 tablespoons of extra virgin olive oil
- 1 10-12 oz. bag of shredded/shaved Brussels sprouts (shredded Brussels sprouts work best but you can also use whole Brussels sprouts or frozen Brussels sprouts if you have those instead)
- 1 large or 2 small shallots diced
- 3 slices of red onions diced
- 3 slices of bacon
- 3 tablespoons of Paleo buffalo ranch dressing (Primal Kitchen and Noble Made both have Whole30 approved buffalo ranch dressing/dip)
- Preheat the oven to 425 degrees.
- Open the bag of the shredded/shaved Brussels sprouts and pour the contents onto a non-stick baking sheet. Spread the Brussels sprouts across the baking sheet. Add the diced shallots and diced red onions to the baking sheet.
- Drizzle the extra virgin olive oil on the shredded Brussels sprouts, shallots and red onions.
- Add the baking sheet to the top or middle rack of the oven. Roast/cook for 35 minutes or until the Brussels sprouts, shallots and onions appear crispy.
- While the Brussels sprouts, shallots and red onions are cooking, add the bacon to a frying pan or your air fryer. Saute or air fry the bacon until the bacon is slightly crispy. Remove from heat/set aside.
- When the bacon cools down a bit, break the bacon slices into smaller pieces.
- When the shaved Brussels sprouts, shallots and red onions appear to be crispy, remove the baking sheet from the oven.
- Add the bacon pieces to the baking sheet. Pour on the Buffalo Ranch marinade/dip and make sure that all pieces are covered.
- Return the baking sheet to the oven and cook for another 5 minutes.
- Remove the baking sheet from the oven and serve. Enjoy!