Warm Brussels Sprouts Salad
Dress up baked Brussels sprouts with a garlic-vinegar dressing and cilantro garnish.
Ingredient
- 2 lb Brussels sprouts, trimmed, quartered
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 tablespoons sesame oil
- 1/2 teaspoon pepper
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup seasoned rice vinegar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sliced green onions (2 medium)
Direction
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, toss Brussels sprouts, 2 tablespoons of the olive oil and 1/2 teaspoon of the salt until coated. Spread in single layer in pan. Bake 10 to 15 minutes or until just sprouts are tender and lightly browned. Cool 5 minutes.
- Meanwhile, in small bowl, mix sesame oil, remaining 1/2 teaspoon salt, the pepper, shallot, garlic, vinegar and remaining 2 tablespoons olive oil with whisk until blended.
- Transfer Brussels sprouts to serving dish; drizzle with dressing. Sprinkle with cilantro and onions. Serve warm.
