Brussel Sprouts Recipe
Sherry Vinaigrette | Cherry Tomato | Toasted Macadamia Nut | Parmesan Cheese
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Brussel Sprouts
Trim the ends of the Brussel sprouts and cut them in half. Rinse under cold water and pat dry.
Roast the Brussel Sprouts
Preheat the oven to 400°F (200°C). Toss the halved Brussel sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and tender.
Prepare the Sherry Vinaigrette
In a small bowl, whisk together 3 tablespoons of sherry vinegar, 1 tablespoon of Dijon mustard, and 1/4 cup of olive oil. Season with salt and pepper to taste.
Combine the Salad
In a large bowl, combine the roasted Brussel sprouts, halved cherry tomatoes, and toasted macadamia nuts. Drizzle with the sherry vinaigrette and toss to combine.
Serve
Plate the salad and sprinkle with grated Parmesan cheese before serving.