Ranch-y Brussels Sprouts & Cabbage (Edit recipe)

This is really one of those side dish recipes that literally came together while cleaning out the fridge knowing that ingredients needed to be used up. Upon foraging, I found some brussels sprouts and purple cabbage, which are a perfect combo together. Also found a “mostly empty” mason jar of some basil ranch dressing (see note below). Given that I also grow fresh basil in my kitchen window sill, it became obvious there was a dish coming together here practically on its own. This is always a kitchen win in my eyes and especially when dinner time is looming close!

15 minutes

10 minutes to 12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	16
Fat:	0 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	164 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 3-5

Ingredients

10 oz Brussels Sprouts, stems cut off & quartered
.25 head Cabbage, of purple, sliced .5“ thick
.25 cup Ranch | Barbecue Combo Pack - Nut Crumbs, basil dressing* + 2 tsp (or your fav bottled dressing)
.25-.5 tsp Redmond Real Salt
.125 tsp Black Pepper, to taste
1-2 tsp fresh Basil, finely chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place brussels sprouts and cabbage in a medium sized bowl.
Pour basil ranch dressing onto sprouts and cabbage along with salt and pepper, toss to coat.
Spoon coated veggies into your air fryer basket. Set air fryer to 385° and cook for 10-12 minutes or until veggies begin to get golden crispy edges and brussels sprouts are tender.
Toss back into original bowl, add remaining 2 tsp dressing and toss to coat. Taste and adjust salt if needed.
Place in a serving bowl, cut fresh basil into thin strips and sprinkle on top. Serve immediately, store any leftovers in the fridge for a couple days.

Notes

Basil ranch dressing: 1 egg, 1 cup avocado oil, 2 tblsp red wine vinegar, 1 tblsp dijon mustard, ½ cup raw milk (full fat coconut or almond milk for dairy free), ¾ tsp Redmond Real Salt Kosher salt, ¾ tsp granulated garlic, ¾ tsp onion powder, pinch of chipotle chili powder (opt), pepper to taste, ¼ cup fresh basil leaves. Add all ingredients to a wide mouth mason jar and whirl away with an immersion blender.