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Roasted Brussels Sprouts and Apple Salad

January 2, 2013 by betsy


I’ll admit that when winter rolled for the first time in Seasonal Potluck history last year, it was a real eye opener. Until then, I had never really given a ton of thought to eating seasonally other than knowing that strawberries and watermelon were summer foods. When winter rolled around, all I could think was, “Yuck. Beets.” Fortunately, I learned that citrus was seasonal in the winter time, and we featured lemons last January. What a relief! However, when winter started to creep up on us this year, I once again found myself dreading those nasty beets. But I’ve come a long way since last year. I’m all about eating seasonally now, and know that there are a ton of delicious foods that grow in the winter, and its not all just beets and turnips. Also, beets aren’t so bad.

So lets give a warm welcome to brussels sprouts! I’m probably the only kid in America who has loved brussels sprouts my whole life, although these days I cook them fresh instead of microwaving a frozen bag the way my mom used to. If you’ve never tried them before, definitely give this salad a whirl. Its sweet, and salty and smoky all at the same time. I think you’ll really change the way you feel about brussels sprouts after having it.

Roasted Brussels Sprouts and Apple Salad recipe adapted from Bon Appetit

  •  2 cups brussels sprouts, trimmed, and quartered 
  • 2 tablespoons olive oil, divided, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 apple, cored, thinly sliced
  • 1 tablespoon (or more) fresh lemon juice
  • 2 ounces feta, crumbled
  • 2 tablespoons torn fresh mint leaves
Preheat oven to 425°. Place brussels sprouts on a baking sheet. Drizzle 1 Tbsp. oil over. Season well with salt and pepper. Toss with your hands so sprouts are evenly coated then spread sprouts in a thin layer.  Roast, stirring occasionally, until golden brown and crispy, 15–20 minutes. Let cool.
Meanwhile, combine thinly sliced apple and lemon juice in a large bowl. When brussels sprouts are cool, add to apple mixture. Add remaining ingredients and toss to coat.  Season with additional salt and pepper.
Head over to our brussels sprout page and link up your recipes now!

1 Comment »

  1. [...] 2 tablespoons torn fresh mint leaves For the rest of the recipe, head over to SEASONAL POTLUCK  [...]

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