Ingredients
2
lb Brussels sprouts, trimmed, quartered
1/4
cup olive oil
1
teaspoon salt
2
tablespoons sesame oil
1/2
teaspoon pepper
1
shallot, finely chopped
2
cloves garlic, finely chopped
1/4
cup seasoned rice vinegar
2
tablespoons chopped fresh cilantro
2
tablespoons sliced green onions (2 medium)
Preparation
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, toss Brussels sprouts, 2 tablespoons of the olive oil and 1/2 teaspoon of the salt until coated. Spread in single layer in pan. Bake 10 to 15 minutes or until just sprouts are tender and lightly browned. Cool 5 minutes.
Meanwhile, in small bowl, mix sesame oil, remaining 1/2 teaspoon salt, the pepper, shallot, garlic, vinegar and remaining 2 tablespoons olive oil with whisk until blended.
Transfer Brussels sprouts to serving dish; drizzle with dressing. Sprinkle with cilantro and onions. Serve warm.
