Nicole used to hate brussels sprouts. That was until I made this version. David Chang is a genius with flavor combinations. I guess one could argue that the flavor of the sprouts is masked by this flavor-bomb of a vinaigrette.
Slice the sprouts in half and toss them in canola oil and spread out on a sheet pan for maximum exposure of surface area. There is no need to season them at this point. The vinaigrette has plenty of flavor.
Finely chop your garlic. I like to use a lot of fresh herbs. We grow them in our backyard so I use them abundantly.
I roasted these at 425° F for about 20 minutes. You know they are ready when the outer leaves are brown and crispy.
Toss the sprouts in a bowl with 1/2 of the dressing. Check the taste and add more if you like. Sprinkle with the herbs and serve warm.