Charred Brussels Sprouts Salad

Sarah Copeland
Updated
Lemon juice and sliced apples sweeten this warm Brussel 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.

Ingredients

  • 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

Nutrition

Calories 270

Fat 18g (4 g saturated fat)

Cholesterol 10mg

Sodium 530mg

Protein 8g

Carbohydrate 24g

Sugar 11g

Fiber 6g

Iron 2mg

Calcium 177mg

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.

Yields: Serves 4