John Besh's Roasted Brussels Sprout Salad

by Rachael Ray Show Staff 11:05 AM, January 17, 2014

Aired January 17, 2014

Serves 6
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
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.