Perfect Appetizer for Entertaining

Roasted Brussels Sprouts with Peanut Chili Vinaigrette

Serves 12 to 16

Make sure to watch your Brussels sprouts in the oven, as their cooking time may vary depending on size. For an extra special crunch, gather the Brussels sprouts leaves that fall off when you’re cutting them, and roast them separately for about 5 minutes. Toss them in before serving.

Peanut Chili Vinaigrette

Yields 1 cup

½ cup white balsamic vinegar

¼ cup peanuts, roasted and chopped

2 tablespoons chili flakes

½ cup olive oil

In a small bowl, add all the ingredients and whisk vigorously to incorporate. Set aside.

Roasted Brussels Sprouts and Assembly

4 cups Brussels sprouts, halved

¼ cup olive oil

kosher or sea salt

Preheat the oven to 400℉. In a large bowl, toss the Brussels sprouts with olive oil and season with salt to taste. Spread the Brussels sprouts evenly on a baking sheet. Place in the oven and roast for 15 minutes. Rotate the sprouts on the tray and return to the oven for 10 more minutes. The Brussels sprouts should be cooked through, with a nice roasted char to them.

Divide the Brussels sprouts between 12-16 small plates (¼- to ⅓-cup portions on each plate). Spoon a couple of teaspoons of the Peanut Chili Vinaigrette over the top of the Brussels sprouts, making sure each portion gets some chopped peanuts.

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