StarInfiniteFood

1: Preheat oven to 450°F and place a sheet pan in the oven while it preheats.

2: Place 1/3 of the brussels sprouts onto a cutting board & finely slice, then set aside.

3: Make the cream by adding the boursin & the yogurt to a bowl and whisk to combine. Set aside.

4: In a bowl, combine the remaining 2/3 of the halved brussels sprouts with 2 tbsp olive oil, salt, garlic powder, paprika & honey. Toss to coat.

5: Remove the sheet pan from the oven, add the remaining olive oil, then the brussels sprouts face down. Roast for 30 minutes, flipping halfway.

6: In a separate sheet pan, add walnuts drizzled with olive oil & sprinkle with salt. Toast in the oven for 3-4 minutes, then chop.

7: While the sprouts roast, make the dressing by mixing all ingredients for dressing in a small bowl.

8: In a bowl, combine the raw sliced sprouts with apples and walnuts, then add the dressing and toss to coat.

9: Once the cooked sprouts are done, add them to the salad and toss again.

10: Spread the boursin cream onto a plate, top with the salad, and add boursin crumbles if desired.