Charred Brussels Sprouts Salad

This warm Brussels sprouts salad makes a hearty, healthy side dish. The tiny cabbages have certainly staged a comeback, but pickier eaters aren’t likely to dive into roasted Brussels sprouts on their own. To combat that problem, we tried roasting the vegetables with under a hot broiler alongside thinly sliced radishes and tart apple slices. After less than 10 minutes in the oven, you’ll squeeze some lemon juice over the dish and sprinkle a bit of shaved Parmesan over the whole thing. The result is a savory and sweet, bitter and tart warm “salad” everyone at the table will love.

charred-brussels-sprouts-salad
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Fat 18 g (4 g saturated fat)
    • Cholesterol 10 mg
    • Sodium 530 mg
    • Protein 8 g
    • Carbohydrate 24 g
    • Sugar 11 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 177 mg
This warm Brussels sprouts salad makes a hearty, healthy side dish. The tiny cabbages have certainly staged a comeback, but pickier eaters aren’t likely to dive into roasted Brussels sprouts on their own. To combat that problem, we tried roasting the vegetables with under a hot broiler alongside thinly sliced radishes and tart apple slices. After less than 10 minutes in the oven, you’ll squeeze some lemon juice over the dish and sprinkle a bit of shaved Parmesan over the whole thing. The result is a savory and sweet, bitter and tart warm “salad” everyone at the table will love.

Ingredients

  1. Check 1 pound Brussels sprouts, sliced
  2. Check 8 radishes, thinly sliced
  3. Check 2 small tart apples (such as Crispin or Macoun), thinly sliced
  4. Check ¼ cup olive oil
  5. Check Kosher salt and black pepper
  6. Check 1 lemon, juiced
  7. Check 2 ounces Parmesan, shaved

Directions

  1. Heat broiler to high with the rack 6 inches from the flame.
  2. Toss the Brussels sprouts, radishes, and apples in the oil on a rimmed baking sheet. Season with ½ teaspoon each salt and pepper.
  3. Broil, stirring with a wooden spoon every 2 minutes, until the Brussels sprouts are charred and the radishes and apples are crisp-tender, 6 to 8 minutes. Sprinkle with the lemon juice and toss. Serve warm with the Parmesan.