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Oven Roasted Brussels Sprouts
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Ingredients:
1 1/2 Pounds Brussels Sprouts
1/2 Red Onion
1/2 Red Bell Pepper
2 Cloves Garlic, minced
1 Tbs. Olive Oil
1/4 tsp. Salt
1/4 tsp. Ground Pepper
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Dressing:
1 Tbs. Honey
1 Tbs. Soy Sauce
1 Tbs. Red Vinegar
1 Tbs. Sesame Oil
1/2 tsp. Ground Ginger, dry spice
1/2 tsp. Crushed Red Pepper
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Heat Oven To 450°.
Wipe any visible dirt off of the sprouts.
Trim off a bit from the stem end.
Cut each sprout in half, top to bottom.
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Place trimmed and cut sprouts into a bowl.
Add garlic, salt, pepper, and olive oil.
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Slice red onion thin.
Medium dice the red pepper.
Add to bowl with sprouts.
Mix and toss ingredients together.
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Line a sheet pan with foil.
Place pan in oven for 5 minutes to heat.
When pan is hot:
Open oven and slide rack and pan out a bit.
Pour sprouts onto hot pan.
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Working quickly, spread the vegetables evenly across the hot pan.
Slide rack and pan back into the oven.
Bake 18 minutes for small sprouts and 20 if you have larger ones.
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While the sprouts are roasting you can make the dressing.
Place all dressing ingredients into a bowl and mix well.
Remove cooked sprouts from the oven.
Taste a couple to make sure they are cooked.
Drizzle the dressing evenly over the sprouts.
Mix the dressing and the sprouts together and serve.
Can be enjoyed hot, cold or room temp.
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