- 1½ lbs (about 48 oz) brussels sprouts
- ⅓ cup oil (olive oil or vegetable oil)
- 3 tsp ranch seasoning dry powder
- 1 tsp salt
- ½ tsp ground or cracked black pepper
- ½ tsp garlic powder
- ⅛ tsp red pepper flakes
- ½ zest of lemon
- 3 tsp fresh lemon juice
- ¼ cup grated parmesan cheese
- Preheat oven to 400°F.
- Cut off the hard base of the brussels sprouts off and remove any yellow or wilted outer leaves.
- Cut in half lengthwise. Rinse in cold water. Drain and dry, then put aside.
- In a large mixing bowl, whisk together oil, garlic powder, ranch powder, salt, pepper, red pepper flakes, lemon zest, and lemon juice.
- Lightly hand toss and coat the sprouts well in the bowl with the seasoned oil mixture.
- Transfer to 2 large baking sheets. Place the cut side down on the sheet about 1.5 inches apart.
- Bake in oven 18-25 minutes. or just until the bottoms are brown. Don’t overcook.
- For browned tops, broil on high for 1-2 minutes.
- Remove from oven and sprinkle with grated parmesan cheese and any extra sea salt then serve.
