The Easiest Charred Brussels Sprouts Salad
For some reason, a shredded brussels sprouts salad always feels more elevated than a regular salad. I make this charred brussels, radish and apple salad for EVERY single gathering and people are always obsessed with it, so I’m excited to share the super easy and quick recipe here.
Another reason I love this salad is that all the veggies are all shaved thin and get super crispy and delicious under the broiler.
I am one of those people who can’t stand a salad where the leaves are giant and you have to figure out how to eat it without feeling like a dinosaur eating off a tree branch, so this one is a major winner in my book.
It’s also delicious right out of the oven or cold as leftovers the next day, making it a really perfect meal prep for lunches during the week.
I adapted this from a recipe I found in an old issue of Real Simple magazine years ago.
Easy Charred Brussels Sprouts Salad
Ingredients:
1 lb. shaved brussels sprouts (bonus if you can find them already shaved!)
1 bunch of radishes (about 8 radishes usually works for me)
1 apple (I like to use a Fuji apple, but anything will work)
1/4 cup olive oil
juice of 1/2 lemon
freshly grated parmesan cheese, to taste
Instructions:
Preheat oven to 425 F. Shave brussels sprouts if you weren’t able to find them already shaved. Use a mandoline to slice radishes and apple into thin slices. (If you don’t have a mandoline you can do this by hand, but it saves a TON of time to get one and they’re very handy. I have this one and use it all the time)
Spread veggies in a thin layer on a baking sheet lined with aluminum foil. If the pan looks too crowded, spread them out over 2 lined baking sheets. (I always use two because it helps the veggies get crispier)
Pour olive oil over veggies and season with salt and pepper.
Roast veggies for about 8 minutes at 425, then heat the broiler to high and broil for about 6 minutes, making sure to shuffle the veggies with a wooden spoon or something similar every 2 minutes to ensure even browning and prevent burning.
Pour lemon juice over the veggies and mix to combine, then serve in a big bowl or individual bowls and grate a generous amount of parmesan cheese over top
It’s truly the easiest and most delicious salad and veggie side dish all in one! I love making this as a side dish to go with barbecue, or a main course to top with grilled chicken or steak. I’ve also brought this dish to Thanksgiving many times and it’s always been a big hit.
Let me know if you make it and tag us on IG @wethedreamers! What are some of your favorite go-to side dishes and salads?
