All, Recipes

Oven Roasted Brussels Sprouts with Balsamic Dressing

Bridget Maloney

Ingredients:

  • 1 bag (10.8 oz each) Birds Eye® Steamfresh Brussels Sprouts
  • PAM® Olive Oil No-Stick Cooking Spray
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup chopped pecans
  • 2 cups mixed baby salad greens
  • 2 tablespoons Wish-Bone® Balsamic Vinaigrette
  • 1/4 cup shaved Parmesan cheese

Directions:

  1. Preheat oven to 450°F. Microwave Brussels sprouts 2 minutes, just until thawed. Drain and cut Brussels sprouts in half.
  2. Spray large baking sheet with cooking spray. Pour Brussels sprouts onto baking sheet, drizzle with oil and season with salt and pepper; toss to coat and spread in single layer.
  3. Roast 18 to 22 minutes, until deeply browned on one side. Add pecans to baking sheet and roast 2 minutes longer, just until pecans are fragrant. Cool 5 minutes.
  4. Spread mixed greens onto serving plate. Top with roasted Brussels Sprouts, pecans and Parmesan. Drizzle with dressing and serve.