Brussel sprouts, along with broccoli and cauliflower, taste amazing roasted! I will never eat a soggy boiled one again. In fact haven’t brussel sprouts gone kind of trendy lately? I keep seeing them on restaurant menus. My husband was telling me that he got served them as a snack at a bar recently, which made me laugh.It was too easy to make this. I literally cut the base off the sprouts, cut them in half, and poured ove
r some Buttermilk ranch dressing that I had already made. If you don’t want to make up the dressing, some buttermilk, a clove of garlic and some lemon juice and zest would work just fine. Please, don’t use store bought ranch dressing, I think they are a bit too unnatural .
In the oven, the sprouts go crispy and dark on the edges. The buttermilk almost curdles up and becomes a thick coating on the sprouts. So don’t panic if you think the curds look wrong – its supposed to do that! Its exactly how I had it at a restaurant recently.
Don’t throw away the little leaves that come off of the sprouts when the bases are cut – they go like crisps in the oven!