Crispy Brussels Recipe
Crispy Brussel sprouts, topped with balsamic apple cider vinaigrette, pickled red onions, jalapenos, and green onions.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half from top to bottom.
- 2
Season and Roast
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown, tossing halfway through.
- 3
Make the Vinaigrette
In a small bowl, whisk together balsamic vinegar, apple cider vinegar, honey, Dijon mustard, olive oil, salt, and black pepper until well combined.
- 4
Assemble the Dish
Once the Brussels sprouts are done roasting, remove them from the oven and drizzle with the vinaigrette. Top with pickled red onions, sliced jalapenos, and chopped green onions.