Crispy Buffalo Brussels Sprouts with Hidden Valley Ranch Dip.
Ingredients
1 lb of Brussels sprouts
¼ cup of hot sauce
1 tbsp. of butter
Olive oil
Salt and pepper
8 oz of Sour cream
½ Packet of Hidden Valley Ranch Salad Dressing and Seasoning Mix
¼ tsp. of chopped fresh dill
1 tbsp. of chopped chives (plus more for garnishing)
Instructions
Preheat oven to 425 degrees.
Halve Brussels sprouts and toss on a rimmed baking sheet with a drizzle of olive oil, salt and pepper.
Cook Brussels sprouts for 25 minutes, until leaves begin to brown and crisp.
While the Brussels sprouts are cooking, combine 1 tablespoon of melted butter with ¼ cup of hot sauce.
Remove Brussels sprouts from over and toss in a bowl with hot sauce and butter mixture. Return to oven and broil for 1-2 minutes to crisp.
Serve with Herbed Ranch Dipping Sauce and garnish with fresh chopped chives.
To make Herbed Ranch Dip: Combine 8 oz of sour cream with half a packet of Hidden Valley Ranch Salad Dressing and Seasoning Mix, ¼ teaspoon of fresh dill and 1 tablespoon of chopped chives. Stir to combine and refrigerate before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2017/01/10/crispy-buffalo-brussels-sprouts/