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Roasted Radish and Bussel Sprout Salad
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Roasted Radish and Brussel Sprouts Salad

Course Side Dish
Keyword Lemon, Salad, Olive Oil, Radish, Brussel Sprout, Brussels Sprouts, Radishes, Lemon Juice
Cooking Method Oven
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 67kcal
Author Recipe Adapted from: veggieinspired.com

Equipment

  • Oven
  • Large Bowl
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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