Red Meat Allergy Friendly Fig & Apple Cider Roasted Brussels Sprout Salad
Total time40 min
Prep time15 min
Cook time25 min
5.0(29)
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- ½ tsp salt, divided
- 8 fresh figs, stemmed and quartered
- 1 small shallot, thinly sliced
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
For serving
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the Brussels sprouts cut-side down in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt, then toss to coat and spread back into a single layer.
- 2
Roast for 20–25 minutes, flipping once halfway through, until the cut sides are deep golden brown and the outer leaves are crisp at the edges.
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