Go Back
Roasted French Breakfast Radish and Brussels Sprouts with Tangelo
25 Min
Serves 2, as a side
☆☆☆☆☆
No Ratings
1 Tangelo, peeled and cut into segments
1 Tbsp Honey
1 bunch French Breakfast Radishes, trimmed
1 lb Brussels Sprouts
1 tsp White Wine Vinegar
2 Tbsp Olive Oil
Salt
½ tsp grated fresh Ginger
Preheat oven to 350 degrees.
Cut sprouts in half. Heat 1 tablespoon oil in a cast-iron skillet on high heat and add Brussels facedown. Sear for 3 minutes. Add radishes. Sprinkle with salt, transfer to oven and roast for 15 minutes. Whisk together the rest of the olive oil, honey, ginger and vinegar. When veggies are done, toss with tangelos and dressing; and serve.
