Roasted Brussels Sprouts Salad

Cut the ends off of the Brussels sprouts and begin peeling the leaves. You may have to do this a couple times in order to get all of the bigger leaves peeled. Once you get close to the core of the sprout, cut it in quarters.

In a small bowl, mix together the oil, vinegar and honey. Spread the leaves out on a baking sheet—again, you will probably need to do 2-3 batches in order to ensure the leaves are cooked in a single layer. DON’T cook them in piles!

Add the capers and almonds to the baking sheet(s) and toss with the dressing. Spread out evenly and bake for 15-25 minutes, or until the leaves are crispy on the edges but still a bit green at the center.

Tip: I turned all of my leaves so that the edges were down on the baking sheet in order to prevent them from burning too quickly. Also, if your oven has a hot spot, you may need to rotate the pan once while cooking.

This is a tricky recipe but sooo worth it! I could honestly eat bowl after bowl of this, but don’t be discouraged if you find it to be finicky at first!