Preheat your oven to 400°F.
Wash, trim and slice the Brussels sprouts. Add them to a baking pan with the oil and salt & pepper, spreading them out into an even layer.
Bake the Brussels sprouts for 20 minutes to 30 minutes, stirring halfway through. Check after the 20 minutes mark.
While the Brussels sprouts are roasting, make the dressing and toast the nuts. Add the slivered almonds to a dry pan over medium-low heat for about 3-4 minutes, stirring occasionally. Watching carefully so they don’t burn. Once golden brown set aside.
Remove the Brussels sprouts from the oven once they're browned to your liking and add to a serving plate, toss with the toasted nuts, dressing, and serve.
Consume within 1-3 days.