📖 Instructions

1. Preheat your oven to 400°F (200°C). Grab your Brussels sprouts—halved or quartered, depending on their size—and toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. This is important; you want them to roast evenly, not steam!
2. Roast the sprouts in the preheated oven for 20-25 minutes, until they're tender and slightly caramelized. You'll know they're done when they're a beautiful deep brown with slightly crispy edges. Keep an eye on them; ovens vary!
3. While the Brussels sprouts are roasting, get started on your strawberry vinaigrette. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon maple syrup, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. You might like a tad more balsamic, or a dash of dijon?
4. Once the Brussels sprouts are perfectly roasted, let them cool slightly. In the meantime, wash and hull 1 pint of strawberries, slicing them in half or quarters if they're particularly large. Remember to save some whole berries for a beautiful aesthetic!
5. Gently combine the roasted Brussels sprouts and sliced strawberries in a large bowl. Pour the strawberry vinaigrette over the salad and toss gently to coat everything evenly. Don't be a brute; you don't want to smash your beautiful sprouts!
6. Serve immediately or chill for later. Garnish with a few whole strawberries and maybe a sprinkle of fresh mint—totally optional, but adds a nice touch. Bon appétit!