Lactose Free Roasted Brussels Sprouts Salad with Apple and Herbs

Total time40 min

Prep time15 min

Cook time25 min

Lactose Free Roasted Brussels Sprouts Salad with Apple and Herbs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

1½ lb brussels sprouts, trimmed and halved
Fresh Brussels Sprouts, 1 lb Bag Brussels Sprouts - Stalk Simple Truth Organic Bagged Fresh Brussels Sprouts Signature Select/Farms Brussels Sprouts - 12 OZ Signature Farms Brussels Sprouts - 24 OZ
See all
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
½ tsp dried thyme
¼ tsp salt

For serving

2 oz fresh ricotta (optional)
Ingredient note
A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains only about 2 3/4 teaspoons per serving, making it likely fine on a lactose free diet. 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!