This post was sponsored by Hidden Valley Ranch and Walmart via Data Rank, Inc. Although, I was compensated to create this recipe, all opinions and ideas are my own. I would never give you a recipe I didn’t think was totally awesome. Thank you for supporting A Teaspoon of Happiness and its sponsors.
I know I mentioned a few months back that Brussels sprouts were new territory for me. In fact, I can’t remember a single time I was served Brussels sprouts growing up. So when I made – and loved – my sautéed Brussels sprouts with bacon, I promised myself I would make them more often.
Of course, I didn’t, because I tend to fall into ruts when it comes to side dishes and I have the worst memory in the world. But, I wanted to. Isn’t that all that matters?
Somehow, when I was asked to create a recipe using one of the new Hidden Valley Ranch flavors (I found mine at Walmart), I immediately thought of Brussels sprouts. I know. Weird. But, Brussels sprouts are sort of like salad, right?
I also knew I wanted to make you something simple. A recipe that would be the perfect quick side dish with minimal effort, and to me, that means roasted vegetables. So that’s how these Sweet Chili Ranch Roasted Brussels Sprouts came to be. Aside from prepping the Brussels sprouts, the recipe take all of two minutes to prep and the rest is just inactive cooking time.
To make them, you whisk together some of the Sweet Chili Ranch dressing, a little soy sauce and some garlic in a large bowl. Then, you toss the sprouts in the mixture to coat them before roasting them in the oven for 20 – 25 minutes. And, voila. You have a tasty, simple side dish with just a little spicy kick.
Serve them with some extra Sweet Chili Ranch, if you want, but they’re great right out of the oven.
Looking for more side dish recipes? Try these:Print
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons Hidden Valley Sweet Chili Ranch Dressing
- 3 garlic cloves, minced
- 2 pounds Brussels sprouts, trimmed and halved.
- Salt & pepper, to taste
- Preheat oven to 400˚F (200˚C), and line a baking sheet with parchment paper.
- In a large bowl, whisk together the soy sauce, sweet chili ranch, and garlic.
- Add the Brussels sprouts and toss to coat.
- Transfer the Brussels sprouts to the baking sheet, and top with any remaining sauce.
- Bake for 20 – 25 minutes or until Brussels sprouts have softened.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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