Roasting brussels sprouts gives them a caramelized flavor while maintaining some of their crunchy texture. Once roasted, they become a very versatile ingredient.
INGREDIENTS
2 cups brussels sprouts, trimmed, halved
2 Tbsp. olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
1 apple, cored, thinly sliced
2 oz. feta, crumbled
2 Tbsp. torn fresh mint leaves
1 Tbsp. capers, drained
1 Tbsp. (or more) fresh lemon juice
PREPARATION
Preheat oven to 425°. Place brussels sprouts on a rimmed baking sheet; drizzle 1 Tbsp. oil over. Season with salt and pepper. Roast, stirring occasionally, until golden brown and crispy, 15–20 minutes. Let cool.
Combine roasted brussels sprouts, remaining 1 Tbsp. oil, apple, feta, mint, capers, and lemon juice in a medium bowl. Season to taste with salt, pepper, and more lemon juice, if desired. Drizzle with more oil before serving, if desired.
4 SERVINGS
Active: 15 minutes Total: 35 minutes
RECIPE BY THE BON APPETIT TEST KITCHEN
PHOTOGRAPHY BY ASHLEY RODRIGUEZ