# 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.
