Brussels Sprouts Salad

1. Preheat the oven to 350° F and set it on Convection if possible.

2. Using a sharp paring knife , trim the stems off the Brussels sprouts and peel away the outer leaves into a large bowl. Continue trimming the stems and peeling away the leaves, until the leaves no longer separate easily. Reserve the inner cores to roast another time.

3. Add the scallions and almonds to the bowl of leaves and toss with the avocado oil to coat evenly. Spread them in a single layer on a baking sheet and sprinkle lightly with pepper.

4. Bake the Brussels sprouts for about 15 minutes or until browned and crisped, tossing halfway through and removing the leaves as soon as they are ready (they may cook unevenly).

5. While the Brussels sprouts are cooking, combine the vinegar and soy sauce in a small pan and bring to a simmer. Continue to simmer over low heat until reduced to a syrupy consistency, 4 to 5 minutes (watch carefully to avoid burning). Stir in the honey.

6. Place the Brussels sprouts on a serving platter and drizzle with some of the balsamic-soy syrup to taste; toss gently to coat. Serve immediately.

I omitted the almonds and used Splenda...