Barnyard Brussel Sprouts Recipe
Crispy brussel sprouts served one of two ways: Tossed with fresh chili lime or drizzled with a dill ranch.
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Ingredients
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For the Crispy Brussels Sprouts Base
Chili-Lime Toss (option 1)
Dill Ranch Drizzle (option 2)
Optional Garnishes
Method
For the Crispy Brussels Sprouts Base
Prep
Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large, halve or quarter them so pieces are roughly even in size.
Dry and season
Pat the halved sprouts thoroughly dry with a kitchen towel or paper towels (this helps them crisp). In a large bowl, toss the sprouts with 3 tablespoons vegetable oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.
Roast
Spread the sprouts cut-side down in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the preheated oven for 18–25 minutes, turning once halfway, until deeply browned on the cut sides and crisp on the edges. Cooking time depends on size; small sprouts take ~18 minutes, large up to 25.
Chili-Lime Toss (option 1)
Make the dressing: In a small bowl whisk together 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 finely minced red chili (or serrano, seeds removed for less heat), 1 teaspoon honey and 1 teaspoon extra virgin olive oil until emulsified. Stir in 2 tablespoons chopped cilantro.
Toss: While sprouts are still warm, add them to the bowl with the chili-lime dressing and toss gently to coat evenly. Taste and adjust with a pinch of flaky sea salt if needed.
Serve: Transfer to a serving plate, sprinkle optional toasted pepitas or almonds and extra cilantro, and serve with lime wedges on the side.
Dill Ranch Drizzle (option 2)
Make the dill ranch: In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk until smooth. Stir in 2 tablespoons finely chopped fresh dill, 1 grated garlic clove, 1 teaspoon lemon juice, 1/4 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. If you prefer a thinner ranch, add up to 1 tablespoon more buttermilk; for thicker, reduce it.
Dress: Drizzle 2–3 tablespoons of the dill ranch over the warm roasted sprouts and gently toss so some sprouts are coated but edges remain crisp. Reserve extra ranch to serve on the side for dipping.
Serve: Plate the sprouts, sprinkle with optional toasted pepitas or almonds and a few dill sprigs. Offer remaining ranch alongside.