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Ingredients
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Crispy Brussels Sprouts
Method
Curry Vinaigrette
Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Cut them in half.
Season and Roast
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
Prepare the Curry Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of curry powder, 1 teaspoon of honey, and salt and pepper to taste.
Serve
Remove the Brussels sprouts from the oven and drizzle with the curry vinaigrette. Toss to combine. If desired, sprinkle with Parmesan cheese before serving.