You may also like
Categories:Viewed: 63 - Published at: 3 years ago
Ingredients
- 1 pound Brussels Sprouts
- 1 Tablespoon Olive Oil
- 1/2 cups Giada De Laurentiis Parmesan Vinaigrette
- 1 pinch Black Pepper
- 1/2 Tablespoons Kosher Salt, Divided
Method
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the stems off of your Brussels sprouts and then slice them in half. Place them in a Ziploc bag.
- Add the olive oil, vinaigrette, ground pepper and half of the salt to the Ziploc bag. Give it a good shake.
- Empty the Brussels sprouts into the pan. Turn the Brussels sprouts cut side down and roast for 20 minutes. If you have really large Brussels sprouts, roast for 25 minutes. You want the Brussels sprouts to be browned and crispy.
- Take them out of the oven and sprinkle with the remaining salt.
