Pre-heat oven to 375 degrees - arrange chopped brussels sprouts with 2 tablespoons of the extra virgin olive oil and some salt and pepper and toss to combine - cook for 15-20 minutes until they are tender but still have a bite and then take out and set aside.
Next in mixing bowl add the other 2 tablespoons of olive oil, the white wine vinegar, green onion, dijon, and some more salt and pepper and whisk to combine.
Next chop the warm brussels sprouts like you would coleslaw and add them to a large bowl, next add in the almonds and vinaigrette and mix to combine and serve!
I created this recipe last week and it is addicting! So delicious, light and full of flavor!