Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C) and spray baking sheet with nonstick cooking spray.
2.
Spread
Brussels Sprouts (16)
and
Red Onion (1/2)
in a single layer, sprinkle with
Ground Black Pepper (to taste)
and
Garlic Salt (to taste)
, then roast in the oven for 10 minutes. Check frequently to make sure they don’t burn.
3.
Remove the tray, add the
Hazelnuts (1/4 cup)
, and return to the oven for an additional 3-5 minutes of cooking.
4.
For the dressing, add
Olive Oil (1/4 cup)
,
Lemon Juice (3 Tbsp)
,
Water (2 Tbsp)
,
Parmesan Cheese (2 Tbsp)
,
Honey (2 Tbsp)
,
Garlic Salt (1/2 tsp)
, and
Freshly Ground Black Pepper (1/2 tsp)
to a small glass mason jar or other container with a tight fitting lid. Cover tightly and shake until well combined. Store unused dressing in the refrigerator.
5.
Poach the
Eggs (3)
to your desired doneness.
6.
To assemble bowls, divide cooked Brussels sprouts, onions, and hazelnuts evenly between two bowls, then top with
Cotija Cheese (1/2 cup)
and poached eggs.
7.
Garnish with
Fresh Herbs (to taste)
,
Scallions (to taste)
, and
Smoked Paprika (to taste)
. Serve immediately. Enjoy!