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Kitchen Notebook

April 02, 2018

Roasted French Breakfast Radish and Brussels Sprouts with Tangelo

25 Mins

Serves 2, as a side

 

  • 1 Tangelo, peeled and cut into segments
  • 1 lb Brussels Sprouts
  • 1 bunch French Breakfast Radishes, trimmed
  • 2 Tbsp Olive Oil
  • 1 Tbsp Honey
  • ½ tsp grated fresh Ginger
  • 1 tsp White Wine Vinegar
  • Salt



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.

 

 


25 Mins Paleo Spring Veg Vegetarian Winter

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25 Mins Paleo Spring Veg Vegetarian Winter


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