Roasted Brussels Sprouts with Warm Fig Vinaigrette

Ingredients

• 1 pound fresh Brussels sprouts
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Kosher salt
• 1/2 to 3/4 cup Warm Fig Vinaigrette, see recipe

Instructions

Preheat oven to 400 degrees. Remove and discard any brown or yellow outer leaves from Brussels sprouts; cut each in half lengthwise. Place Brussels sprouts in baking dish; toss with olive oil and salt. Roast, stirring occasionally, until golden brown on the outside and tender on the inside, 20-25 minutes. Transfer to a serving dish, toss with desired amount of Warm Fig Vinaigrette and serve immediately. Makes 4 servings.

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