Roasted Brussels Sprout and Apple Salad
INGREDIENTS
2 cups Brussels sprouts, ends trimmed and halved
2 tbsp olive oil
1 large New York McIntosh apple, cored and cut into wedges
2 tbsp fresh mint leaves, minced
2 tbsp fresh tarragon, minced
1 tbsp capers, drained and roughly chopped
2 oz walnut or pecan halves, toasted
Salt, black pepper, and lemon juice to taste
INSTRUCTIONS
- Preheat oven to 425° F. Arrange Brussels sprouts and apples in a cast iron skillet or baking sheet lined with parchment paper.
- Drizzle with olive oil over and season with salt and pepper. Roast until Brussels sprouts are golden brown, approximately 20 minutes.
- In a medium mixing bowl, combine sprouts and apples with remaining ingredients. Toss to coat and adjust seasoning if necessary. Serve warm.
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