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.
1 pound Brussels sprouts, sliced
8 radishes, thinly sliced
2 small tart apples (such as Crispin or Macoun), thinly sliced
¼ cup olive oil
Kosher salt and black pepper
1 lemon, juiced
2 ounces Parmesan, shaved
Fat 18g (4 g saturated fat)
How to Make It
Heat broiler to high with the rack 6 inches from the flame.
Toss the Brussels sprouts, radishes, and apples in the oil on a rimmed baking sheet. Season with ½ teaspoon each salt and pepper.
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.
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