Preheat oven to 425 degrees
Place Brussel Sprouts cut side down onto a flat baking pan
Scatter onion slices among Brussel sprouts
Place garlic cloves onto pan
Place into oven and roast for 15 minutes.
Remove from oven and move Brussel sprouts, onions and garlic around in pan. Trying to Flip all of sprouts.
Roast for another 10 minutes or so and remove from oven. Allow to cool.
While sprouts are roasting prepare vinaigrette:
1 zest of lemon
Juice from 2 lemons
2 tablespoons of apple cider vinegar
¼ cup of honey
1/3 cup Extra Virgin Olive Oil
1 Tablespoon Dijon Mustard
Salt and pepper to taste
In bowl add: Zest of lemon, Lemon juice, Apple Cider Vinegar, Honey, Extra Virgin Olive Oil, Dijon Mustard and whisk.
Slowly, whish in olive oil, add salt and pepper to taste. Set aside.
Remove roasted sprouts from pan and place in a large mixing bowl.
Dice roasted garlic and onions and add to bowl.
Toss in browned ham, diced roasted red peppers and drizzle vinaigrette mix thoroughly.
P.S. This salad is great warm or cold!