This is really one of those paleo 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.
Given that I also grow fresh basil in my kitchen window sill, it became obvious there was a dish coming together here practically on it’s own. This is always a kitchen win in my eyes and especially when dinner time is looming close!
Since my oven died last Fall and I had to invest in an air fryer to get through the week or so until said oven was fixed, I’ve been trying to use it more often. The Cuisinart model I ended up getting is a multi-function so it is literally the perfect addition to my kitchen. It’s not only an air fryer, but a toaster oven, broiler and convection/standard oven as well.
I will say that, I’ve truly grown to enjoy this little gem of an air fryer. I don’t know if it’s just this specific model or not, but the air fryer and oven modes literally seem like they’re a cross between a standard oven and a microwave. Things cook so fast!
No air fryer (yet) you say, well not a worry! You can also bake this paleo side dish up in a standard oven at a higher temperature around 415° and most likely for closer to 15-20 minutes.
This dish, is not only DELICIOUS, but Paleo, Whole30, low carb and a weeknight win any day!
Links to our favorite items used in this recipe:
ranch-y brussels sprouts & cabbage
a Paleo side of tasty crispy brussels sprouts & cabbage
- 10 oz brussels sprouts, stems cut off & quartered
- ¼ head of purple cabbage, sliced ½“ thick
- ¼ cup basil ranch dressing* + 2 tsp (or your fav bottled ranch dressing)
- ¼-½ tsp Redmond Real Salt
- pepper to taste
- fresh basil for garnish
- 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. *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.