ranch-y brussels sprouts & cabbage

paleo side dish

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!

paleo side dish

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

  • Servings: 3-5
  • Difficulty: easy
  • Print

a Paleo side of tasty crispy brussels sprouts & cabbage



Credit: backporchpaleo.com

Ingredients

  • 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

Directions

  1. Place brussels sprouts and cabbage in a medium sized bowl.
  2. Pour basil ranch dressing onto sprouts and cabbage along with salt and pepper, toss to coat.
  3. 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.
  4. Toss back into original bowl, add remaining 2 tsp dressing and toss to coat. Taste and adjust salt if needed.
  5. 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.
  6. *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.

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