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.