Ingredients
- 750 g Brussels sprouts, trimmed and cut in half (keep the loose leaves)
- 3 tablespoon extra-virgin olive oil (see tips)
- 2 tablespoons capers (in brine), drained and chopped
- 1 green onion, light and dark green partss, finely chopped
- 2 tablespoons freshly chopped dill
- Juice of ½ lemon
- sea salt and freshly ground pepper, to taste
- 3 tablespoons toasted almond slivers (25 g)
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet pan with parchment paper (optional, I like using it for easy clean-up).
- Transfer the sprouts and any loose leaves to the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss until combined and arrange them cut-side down.
- Transfer to the preheated oven and roast until golden brown, and a bit crisp outside and tender on inside, about 20-25 minutes.
- Meanwhile, toast the almonds in a dry skillet until lightly golden and aromatic.
- Prepare the dressing. In a small bowl, add the remaining olive oil, capers, green onion, dill, lemon juice and a pinch of salt. Stir to combine.
- In a serving dish, toss the roasted Brussels sprouts with the dressing and half of the toasted almonds. Garnish with the remaining almonds, serve and enjoy!
Nutrition
Notes
- ROASTING WITH OLIVE OIL: For dishes like this I use my favorite go-to extra-virgin olive oil that not only tastes fantastic, but is also heat resistant, making it the perfect choice for cooking, roasting or salads. I buy it online (3 bottles at a time) and when I am at the Isar market I pick up their organic oil, though since is a little more expensive, I only use it for salads.
I like the crunch of slivered almonds, but you can also use flaked almonds if you want something more refined. - LEFTOVERS? My favorite way to use up leftover roasted vegetables is to add them to a green salad the next day. And Brussels sprouts are no exception, they taste especially good in a massaged kale salad.