IndustryEats

  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Top 50 Food Blogs
You are here: Home / Side Dishes / Bacon, Brussels Sprouts & Mushrooms with Ranch Dressing Recipe

Bacon, Brussels Sprouts & Mushrooms with Ranch Dressing Recipe

November 18, 2017

I put together a quick side dish last night that’s half my own invention. It’s a really good side that can be used during almost any occasion. Since it’s November and Thanksgiving is right around the corner, I felt that something like this would be appropriate.

Bacon Brussels Sprouts & Mushrooms with Ranch Dressing Recipe

The Recipe

Okay, I’m going to tell you right off the bat that I didn’t use bacon in this side dish. The original recipe called for it though, so I’ll include it here. I’ve put the necessary ingredients in the ingredient list below and I’ll also include the instructions below.

This is one of those extremely tasty and fun dipping side dishes. The ranch dressing assures that. The best part is, this recipe calls for pre-made ranch dressing. There’s no additional work on your end for this part of things. As far as the dish goes, it includes Brussels sprouts and mushrooms as the primary ingredients. The Brussels sprouts, as usual, add the distinct flavor and the mushrooms add a meaty texture. Combined, it’s a really fun dish.

This dish also takes advantage of a bit of garlic, some oregano, paprika and some grated Parmesan cheese. When everything is put together, the result is phenomenal. It really is an interesting and great tasting side dish for any holiday. Even those over the summer.

Ingredients

Serves: 4
1 Pound Brussels Sprouts, Trimmed and Halved
1 Pound Mushrooms, Quartered
3 Tablespoons Extra-Virgin Olive Oil
3 Teaspoons Garlic, Minced
1 Teaspoon Dried Oregano
1/2 Teaspoon Paprika
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
8 Slices Bacon, Fried
1/2 Cup Ranch Dressing for Drizzling or Dipping
1/4 Cup Parmesan Cheese, Grated

See also  Italian Roasted Mushrooms & Veggie Recipe by Jo Cooks

Step-by-Step Instructions

I’d like to thank Delish for this recipe. While I did alter the ingredients and change up the instructions, I was inspired by them.

Pre-Heat the Oven

Make sure one of the oven racks is in the center position and then pre-heat the oven to 425 degrees.

Prep the Ingredients

To get things going, go ahead and trim and halve the Brussels sprouts. Then, clean and quarter the mushrooms.

Halved Fresh Brussels Sprouts


Quartered White Button Mushrooms

Season the Vegetables

Next, add both of the above ingredients to a large bowl. Then, add in the olive oil, garlic, oregano, paprika, salt and pepper. Mix everything together well.

Seasoned Vegetables

After that, spread the contents of the bowl out on a large baking sheet.

Seasoned Vegetables on Large Baking Sheet

Roast the Vegetables

Place the baking sheet into the hot oven for 30 minutes. When they have browned, remove them from the oven and turn off the heat.

Browned Roasted Vegetables

Plate & Serve

Divide the vegetables among bowls, crumble and divide the fried bacon among them as well. Also, Sprinkle some Parmesan cheese over each one and either drizzle the ranch dressing over the vegetables or simply put it into bowls for dipping. Enjoy!

The Final Brussels Sprouts & Mushrooms

I truly enjoyed this dish. It was flavorful and consisted of a good meaty texture. Between the Brussels sprouts and the mushrooms, this one is a win. If you give this side dish a try, please let me know your thoughts in the comment section below. Thanks for reading!

Brussels Sprouts and Mushrooms Recipe


Related posts:

  1. Sweet Potato Salad with Brussels Sprouts Side Dish Recipe
  2. Brussels Sprouts, Butternut Squash & Mushroom Veggie Bowl Recipe
  3. Brussels Sprouts, Apple & Pomegranate with Candied Pecans Salad Recipe
  4. Angel Hair Pasta with Roasted Brussels Sprouts & Tomatoes Recipe
  5. Baked Mushrooms Recipe
See also  Risotto with Zucchini, Mushroom & Basil Recipe

Filed Under: Side Dishes

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

Recent Comments

  • olive ware on Top 50 Food Blogs & Bloggers
  • Neha Singh on Top 50 Food Blogs & Bloggers
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers
  • Home Cook on Apple, Pecan, Feta Cheese & Cider Vinaigrette Salad Recipe
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers

Copyright © 2025 · IndustryEats.com Food & Cooking Blog · Privacy Policy