• 1 lb. brussels sprouts

  • 3 Tbsp pure yuzu

  • olive oil

  • 1-2 Tbsp of honey

  • 1 Tbsp of honey mustard

  • Kosher salt

  • Freshly cracked black pepper

  • 12 smashed garlic cloves

  • 1/2 cup of sliced and roasted almonds

  1. Start by pre-heating your oven to 400 degrees.

  2. Next, slice the brussels sprouts in half and place onto the sheet pan with the smashed garlic cloves.

  3. Now, drizzle with olive oil and season with kosher salt and pepper.

  4. Toss to coat evenly and place in the oven for 20/30 minutes or until golden and crispy.

  5. Next, to make the vinaigrette place the honey, honey mustard, yuzu, kosher salt, and pepper into a medium sized bowl and whisk together.

  6. Now, slowly drizzle in olive oil and whisk rapidly until sauce thickens.

  7. Once the brussels sprouts are cooked toss them in the bowl with the dressing and plate.

  8. Lastly, top with the almonds.

  9. ENJOY!

Nicole FaniComment