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Preheat oven to 400°F.
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Cut off the hard ends of the brussels sprouts and remove any yellow outer leaves.
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Cut in half, rinse and drain well on kitchen towels.
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In a large mixing bowl, combine oil, ranch powder, salt, pepper, red pepper flakes, garlic powder, and Brussel sprouts. Toss to combine.
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Transfer to 2 large baking sheets, lined with parchment paper. Bake for 18-25 minutes or until lightly browned. Do not overcook.
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During the remaining 5 minutes, add the almonds toss and bake.
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Remove from oven and sprinkle with grated parmesan cheese and serve.