Roasted Brussels Sprouts Salad

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   1. Preheat the oven to 400 F.

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   2. Start by cleaning the Brussels sprouts, cutting off the stem and peeling off the outer couple of leaves if they look wilted.

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   3. Cut each one in half, and put them into a large bowl.

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   4. On top of the sprouts, drizzle half of the oil and sprinkle on a liberal amount of salt and pepper.

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   5. Toss to coat each one.

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   6. Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet in an even layer.

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   7. Bake them for 25-35 minutes, depending on the size of your sprouts.

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   8. Remove the sprouts from the sheet and put them back in the large bowl.

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   9. In a small bowl, whisk together the remaining olive oil and vinegars.

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    10. Pour the dressing on top of the cooked Brussels sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls.

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    11. Poach or fry an over-easy egg for each serving. You want the yolk to still be runny.

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    12. Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.