This year I am having a very “untraditional” Turkey Day (spending the holiday in Rio de Janeiro with my husband’s fam) so I was sure to make this Roasted Brussel Sprouts + Chopped Radicchio Salad before we left. With Thanksgiving right around the corner I had to share it. Why?? Because it’s filled with healthy veggies (love that), super tasty (also love that), subs in for a colorful yet unique Thanksgiving side (perfect) and I just had to get my Thanksgiving fix in before we were off! It’s a cinch to put together which is a huge plus, especially if you’re hosting dinner on the big day or even in charge of bringing a side.
Brussel sprouts also hold wonderful nutritional value and they’re an excellent source of vitamin K and C. If you love a tangy dressing thats not too sugary, I think you might just fall in love with the honey lemon dressing as well. It never hurts to have one more green thing on the table right?
Although I will be missing many of the delicious sides served on Turkey Day, I must tell you there is no lack of meat in Brazil 🙂 Hoping you enjoy this delicious salad as much as we do and wishing you all a happy November!
-1lb Brussel Sprouts, halved and roasted
-1/2 fresh Radicchio, chopped
-1/2 cup dried cranberries
-1/4 cup pinenuts
-1 lemon freshly squeezed
-2 Tbl organic honey
-1/4 cup freshly shaved parmigiano reggiano
-5 Tbl extra virgin olive oil (3 for the dressing)
*I like to use all organic, GMO free produce and ingredients*
Pre-heat oven to 450°F.
Halve your brussel sprouts and chop your radicchio. In a large bowl, toss your radicchio, cranberries and pine nuts.
In a separate bowl place your halved brussel sprouts. Toss with olive oil (2 Tbl) and salt & pepper to taste.
On a lined baking sheet place your brussel sprouts. Allow to roast for 25 minutes, or until golden brown. Remove from oven once done and allow to cool.
For your dressing, in a small bowl whisk together your olive oil(3 Tbl), honey and fresh lemon juice together.
Once your brussel sprouts have cooled down, add them to your large bowl with radicchio. Drizzle on your dressing and scatter fresh parm shavings on top!
Prep Time: 10
Cook Time: 25 Minutes