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.
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.
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
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.
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.
After that, spread the contents of the bowl out on a 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.
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!