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Roasted Brussel Sprouts with Dijon Vinaigrette

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil. Place the quartered Brussels sprouts and sliced shallots on the sheet, then drizzle with the oil, salt, and pepper. Toss until well coated, and spread in a single layer. Roast for around 20 minutes, stirring once or twice during cooking. While the sprouts are roasting, make the dressing.

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