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Preheat oven to 200°C/400°F
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Place Brussels sprouts on a baking sheet. Drizzle with olive oil and salt.
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Roast Brussels sprouts for 20 minutes, or until crisp. Don't over bake, you want them crispy, not mushy.
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When Brussels sprouts are ready, allow them to cool. I like to make these ahead of time and keep refrigerated.
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Meanwhile, in a separate bowl whisk all dressing ingredients together except for the oil.
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Whisk in the oil last to emulsify the dressing. If you have a high speed blender, use that.
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Toss salad ingredients together and dress lightly right before serving.