Step 1

Preheat oven to 400°F.

Step 2

Cut off the hard ends of the brussels sprouts. Remove any yellow outer leaves.

Step 3

Cut in half. Rinse under cold water. Drain and dry well on a kitchen towel.

Step 4

In a large mixing bowl, whisk together oil, ranch powder, salt, pepper, red pepper flakes, garlic powder, lemon zest, and lemon juice.

Step 5

Add in brussels sprouts. Using your hands, toss and coat the sprouts well in the seasoned oil mixture.

Step 6

Transfer to 2 large baking sheets, with parchment paper. Oil the parchment paper well with vegetable or canola oil. Place facing the cut side down on the sheet about 1½-2 inches apart. Discard any fallen out leaves.

Step 7

Bake in oven 18-25 minutes. I prefer mine cooked to about 18 minutes or just until the bottoms are brown. Careful to not overcook the sprouts as they will turn too soft. TIP: To check for doneness, take one out and try it then adjust cooking time accordingly. Sprouts should have a bite and appear more undercooked than overcooked. If bottoms still need more time to crisp, flip over and broil for a few minutes.

Step 8

Place sliced almond in mixing bowl and gently coat with any remaining sauce. TIP: If none remains, add a splash of oil and a splash of salt and ranch powder.

Step 9

With 5 minutes remaining, add the almonds to a clean side of the sheet pan. If no space, bake almonds after brussels sprouts.For extra crispy tops, face the sprouts center side up and broil on high for 3-6 minutes. Be sure to remove any almonds.

Step 10

Remove from oven and sprinkle with grated parmesan cheese and any extra sea salt.