1 ½ cups Brussels sprouts (trimmed, halved)
1 cup radishes (halved)
1 tbsp extra virgin olive oil
¼ cup shallot (chopped)
1 clove garlic (large, minced)
¼ tsp sea salt
1 tbsp parsley (coarsely chopped)
1
1. Preheat the oven to 375oF (190oC). Lined a baking sheet with parchment paper.
2. Toss the Brussels sprouts, radishes, oil, shallots, garlic, and salt together in a bowl. Spread out on the baking sheet and roast for 25 minutes.
3. Serve and garnish with parsley. Enjoy!
Notes
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Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is about 3/4 cup.
Ingredients
1 ½ cups Brussels sprouts (trimmed, halved)
1 cup radishes (halved)
1 tbsp extra virgin olive oil
¼ cup shallot (chopped)
1 clove garlic (large, minced)
¼ tsp sea salt
1 tbsp parsley (coarsely chopped)