Crispy Brussels Recipe
White Balsamic Vinaigrette, Pepitas, Dried Cranberries, Shaved Pecorino
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Ingredients
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Ingredients
Method
Directions
- 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 lengthwise.
- 2
Season and Roast
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until they are crispy and golden brown, flipping halfway through.
- 3
Make the Vinaigrette
In a small bowl, whisk together the white balsamic vinegar, honey, and a pinch of salt and black pepper.
- 4
Combine and Serve
Once the Brussels sprouts are done roasting, remove them from the oven and let them cool slightly. In a serving bowl, combine the roasted Brussels sprouts, pepitas, dried cranberries, and shaved Pecorino cheese. Drizzle the vinaigrette over the top, toss gently, and serve warm.
