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Roasted Brussels Sprouts Salad

1 pound Brussels Sprouts
2 Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar
2 Tablespoons Honey
2 Tablespoons Capers
1/2 cups Sliced Almonds


Cut the ends off of the Brussels sprouts and begin peeling the leaves. You may have to do this a couple times in order to get all of the bigger leaves peeled. Once you get close to the core of the sprout, cut it in quarters. In a small bowl, mix together the oil, vinegar and honey. Spread the leaves out on a baking sheetagain, you will probably need to do 2-3 batches in order to ensure the leaves are cooked in a single layer. DONT cook them in piles! Add the capers and almonds to the baking sheet(s) and toss with the dressing. Spread out evenly and bake for 15-25 minutes, or until the leaves are crispy on the edges but still a bit green at the center. Tip: I turned all of my leaves so that the edges were down on the baking sheet in order to prevent them from burning too quickly. Also, if your oven has a hot spot, you may need to rotate the pan once while cooking. This is a tricky recipe but sooo worth it! I could honestly eat bowl after bowl of this, but dont be discouraged if you find it to be finicky at first!

Source: tastykitchen.com