•  lbs (about 48 oz) brussels sprouts
  •  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
  •  tsp red pepper flakes
  • ½ zest of lemon
  • 3 tsp fresh lemon juice
  • ¼ cup grated parmesan cheese


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