Pickle-Fix Roasted Brussels Potatoes (Print)

Crispy Brussels sprouts and potatoes roasted with pickle-inspired spices, finished with ranch and chives.

# Components:

→ Vegetables

01 - 500 g (1 lb) Brussels sprouts, trimmed and halved
02 - 500 g (1 lb) baby potatoes, quartered

→ Pickle-Fix Seasoning

03 - 3 tbsp olive oil
04 - 1 tbsp dill pickle juice
05 - 1 tsp dried dill
06 - 1 tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp smoked paprika
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper

→ Ranch Drizzle

11 - 80 ml (⅓ cup) ranch dressing
12 - 1 tbsp fresh lemon juice
13 - 1 tbsp chopped fresh chives (optional)

# Directions:

01 - Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, dill pickle juice, dried dill, garlic powder, onion powder, smoked paprika, salt, and black pepper.
03 - Add Brussels sprouts and potatoes to the bowl with the seasoning blend. Toss thoroughly to ensure even coating.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, stirring midway through the cooking time, until the vegetables achieve a golden-brown hue and crispy edges.
06 - Concurrently, in a small bowl, whisk together the ranch dressing and fresh lemon juice until well combined.
07 - Transfer the roasted vegetables to a serving platter. Uniformly drizzle with the prepared ranch mixture and garnish with fresh chives, if desired. Serve promptly.

# Expert Advice:

01 -
  • Ready in under an hour
  • Uses simple pantry ingredients
  • Perfect balance of tangy and savory flavors
  • Versatile as a side dish or light main
  • Converts vegetable skeptics with its addictive flavor profile
02 -
  • Perfect for meal prep and reheats beautifully
  • Contains both fiber and complex carbohydrates for sustained energy
  • Naturally gluten free when using appropriate ranch dressing
  • Surprisingly kid friendly despite containing Brussels sprouts
  • Can be prepared ahead and reheated just before serving
03 -
  • For maximum crispiness, make sure your vegetables are completely dry before tossing with the seasoning mixture. Any excess moisture will create steam in the oven, preventing proper caramelization.
  • If time allows, cut your Brussels sprouts and potatoes and let them air dry for 15 minutes before proceeding with the recipe. This extra step makes all the difference in achieving restaurant quality results at home.

Back