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Roasted Radish and Brussel Sprouts Salad
Course Side Dish
Keyword Brussel Sprout, Brussels Sprouts, Lemon, Lemon Juice, Olive Oil, Radish, Radishes, Salad
Cooking Method Oven
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 6
Calories 67kcal
Oven
Large Bowl
Baking Sheet
Parchment Paper
- 1 pound Brussels Sprouts Trimmed and halved (or quartered if they are large)
- 1 pound Radishes Trimmed and halved
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- 2 teaspoons Thyme Dried
- ½ teaspoon Salt
- ⅛ teaspoon Ground Black Pepper
Preheat oven to 425°F.
Place all ingredients in a large bowl and toss well to combine.
Spread out in a single layer on a baking sheet lined with parchment paper.
Bake for 20-30 minutes until the vegetables are starting to brown and crisp up on the edges.
Serve immediately.
Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 476mg | Fiber: 4g | Sugar: 3g | Vitamin A: 588IU | Vitamin C: 77mg | Calcium: 57mg | Iron: 2mg