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John Besh's Roasted Brussels Sprout Salad

Serves 6

Aired

INGREDIENTS
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • Olive oil, for drizzling
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper
  • 2 cloves garlic, sliced
  • 2 tablespoons sesame oil
  • 2 tablespoons hazelnut oil
PREPARATION

Preheat oven to 450°F. On a baking sheet, toss the Brussels sprouts with a generous amount of olive oil and season with salt and pepper. Roast, tossing occasionally, for about 20 minutes until the sprouts are golden brown and tender. Transfer to a large bowl.

While the sprouts are still hot, add the garlic, vinegar and oils to the bowl. Toss, sprinkle with more salt and pepper, and serve.

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