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.

Sarah Copeland

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler to high with the rack 6 inches from the flame.

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  • 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.

Nutrition Facts

270 calories; fat 18g; cholesterol 10mg; sodium 530mg; protein 8g; carbohydrates 24g; sugars 11g; fiber 6g; iron 2mg; calcium 177mg.
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