Bacon Roasted Brussels Sprouts with Ranch Dip
Updated Jun 06, 2025, Published Aug 16, 2020
This post contains affiliate links. Please see our disclosure policy.
Crispy, Tasty, and Oh-So-Easy: Bacon Roasted Brussels Sprouts with Ranch Dip Recipe
Brussels sprouts and bacon are made for each other. But what happens when you throw homemade ranch dip into the mix? Perfection. The Bacon Roasted Brussels Sprouts with Ranch Dip turns those little green veggies into crispy, bacon-packed bites of heaven. Paired with a creamy, dairy-free ranch dip, this gluten-free and Paleo-friendly dish is perfect for everything from holiday tables to weeknight dinners. Ready in about 45 minutes, it’s a crowd-pleaser that’s as tasty as it is simple.
Table of Contents
Why You’ll Love This Recipe
Okay, let’s talk about why this Bacon Roasted Brussels Sprouts with Ranch Dip recipe is so awesome. For starters, it takes Brussels sprouts to a whole new level with crispy edges and smoky bacon flavor. The dairy-free ranch dip adds a zesty, creamy kick that makes every bite irresistible. Plus, it’s naturally gluten-free and Paleo, so everyone at the table can dig in. Since it’s quick to make, you can serve it up without spending hours in the kitchen. That’s why it’s perfect for busy nights or impressing guests at a holiday feast.
Even better, roasting brings out the sprouts’ natural sweetness, so they’re anything but bitter. You can serve this as a side, an appetizer, or even a snack for game day. In short, this recipe is all about big flavor, easy prep, and happy eaters, making it a go-to for veggie fans and skeptics alike.
What You Will Need
To whip up this tasty Bacon Roasted Brussels Sprouts with Ranch Dip, grab these ingredients:
For the Brussels Sprouts:
- Brussels sprouts (1½ pounds): The star of the show, packed with nutrients.
- Olive oil (2 tablespoons): Helps the sprouts roast up nice and crispy.
- Kosher or fine sea salt (1 teaspoon): Brings out the natural flavors.
- Black pepper (½ teaspoon): Adds just the right amount of spice.
- Bacon (4 slices, chopped): Gives that smoky, savory goodness.
- Shallot (1 large, sliced): Adds a sweet, mild onion vibe.
- Garlic (3 cloves, smashed): Brings bold, aromatic flavor.
For the Ranch Dip:
- Mayonnaise (½ cup, dairy-free): Makes a creamy, Paleo-friendly base.
- Coconut milk (2 tablespoons): Thins the dip for a smooth texture.
- Fresh dill (1 tablespoon, minced): Adds a bright, herby touch.
- Fresh chives (1 tablespoon, minced): Brings a fresh, oniony flavor.
- Garlic powder (½ teaspoon): Boosts the savory notes.
- Onion powder (½ teaspoon): Pairs with garlic for extra depth.
- Kosher or fine sea salt (½ teaspoon): Balances the dip’s flavors.
- Black pepper (¼ teaspoon): Gives a subtle, spicy finish.
You’ll also need a baking sheet, parchment paper, and a mixing bowl to toss the sprouts. A small bowl works great for mixing the dip. With these basics, you’re all set to make a dish that’s as yummy as it is healthy.
Tips and Variations
To make your Bacon Roasted Brussels Sprouts with Ranch Dip totally rock, try these simple tips. Start by drying the Brussels sprouts really well after rinsing—use a salad spinner or paper towels—to get them super crispy. Also, place the sprouts cut-side down on the baking sheet for that perfect golden crunch. Halfway through roasting, give them a quick flip to cook evenly. And don’t forget to check the bacon—it should be crispy but not burnt after about 30 minutes.
Want to mix things up? Try some fun variations. For example, add a pinch of smoked paprika to the dip for a smoky twist or swap dill for parsley if that’s more your vibe. If you’re not on a Paleo diet, you could use regular mayo or sprinkle some Parmesan on the sprouts for extra richness. Another idea? Use turkey bacon for a leaner option. To turn it into a full meal, toss the roasted sprouts with grilled chicken or tofu. With these tweaks, you can make this dish fit any crowd or craving.
Frequently Asked Questions
What makes this Bacon Roasted Brussels Sprouts with Ranch Dip recipe gluten-free?
This dish uses naturally gluten-free ingredients like fresh Brussels sprouts, bacon, and dairy-free mayo.
Can I prep the ranch dip ahead of time?
Totally! Mix up the dip up to 3 days in advance and keep it in an airtight container in the fridge. Give it a quick stir before serving to freshen it up.
How do I store leftovers?
Pop the roasted Brussels sprouts in an airtight container in the fridge for up to 5 days. Reheat them in a 350°F oven for 5–7 minutes to bring back the crispiness. Store the dip separately to keep it fresh.
Can I use frozen Brussels sprouts instead of fresh?
Sure, but thaw and dry them completely before roasting to avoid soggy sprouts. Fresh ones give the best crispy texture, so go for those if you can.
What goes great with this dish?
Pair it with grilled chicken, steak, or fish for a full meal. It’s also awesome as an appetizer or holiday side next to mashed potatoes or a fresh salad.
Bacon Roasted Brussels Sprouts with Ranch Dip Recipe
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Servings: 4–6
Author: Gluten Free & More
Ingredients
For the Brussels Sprouts:
- 1½ pounds Brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 4 slices bacon, chopped
- 1 large shallot, sliced
- 3 cloves garlic, smashed
For the Ranch Dip:
- ½ cup mayonnaise (dairy-free)
- 2 tablespoons coconut milk
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh chives, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
In conclusion, the Bacon Roasted Brussels Sprouts with Ranch Dip recipe turns a simple veggie into a crispy, flavor-packed star. Its gluten-free, Paleo-friendly vibes and bold bacon-ranch combo make it perfect for weeknight dinners, holiday feasts, or even a fun appetizer. So, grab your baking sheet, toss those sprouts, and enjoy a dish that’s as tasty as it is easy!
Bacon Roasted Brussels Sprouts with Ranch Dip
Ingredients
For the Brussels Sprouts:
- 1½ pounds (680 g) Brussels sprouts
- 2 shallots, , peeled and quartered
- 6 cloves garlic , , smashed
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 teaspoon (6 g) kosher or fine sea salt
- ½ teaspoon (1.15 g) freshly ground black pepper
- 3 slices sugar-free bacon, , chopped
For the Ranch Dip:
- ½ cup (118 mL) soy-free, sugar-free mayonnaise
- 2 tablespoons (30 mL) unsweetened almond milk
- 2 teaspoons (10 mL) fresh lemon juice
- 2 tablespoons (7.6 g) fresh parsley, chopped
- 2 tablespoons (3 g) fresh dill, chopped
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (1.5 g) onion powder
- ¼ teaspoon (0.6 g) paprika
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Rinse the Brussels sprouts and dry them well with a cloth or paper towel. Trim the stems off and cut each sprout in half.
- Toss the Brussels sprouts, shallots, and garlic together with the oil, salt, and pepper in a mixing bowl.
- Scatter the vegetables on a baking sheet and arrange the sprouts cut-side down. Top with the chopped bacon.
- Roast for 15 minutes, then flip the Brussels sprouts over. Cook for another 15-20 minutes until the sprouts are crispy and tender.
- While the Brussels sprouts are roasting, combine all the ranch dip ingredients in a bowl and mix well. Store in the refrigerator until ready to use. Serve roasted Brussels sprouts with ranch dip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
