Anti Inflammatory Roasted Brussels Sprouts Salad with Apple and Herbs
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Learn more →Ingredients
4 servings
For the salad
- 1½ lb brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- ½ tsp salt
- 1 large apple, cored and thinly sliced
- ⅓ cup raw pumpkin seeds
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn
For the dressing
- 2 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp dried thyme
- ¼ tsp salt
For serving
- 2 oz fresh ricotta (optional)
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of ricotta cheese used here (~1/2 oz per serving) is likely fine. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the halved Brussels sprouts cut-side down in a single layer on a large baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with ½ teaspoon salt, then toss to coat.
- 2
Roast for 20–25 minutes, without stirring for the first 15 minutes, until the cut sides are deeply golden and the outer leaves are crisp at the edges.
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