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Who can resist a perfectly caramelized Brussels Sprout! This salad by our friend @lorindabreeze combines perfectly roasted sprouts with creamy edamame and a lemon tahini dressing. Looking for more way to use up Brussel's Sprouts? Check out a favorite from our test kitchen, Rachel Gurjar's Lemon Miso Brussels Sprouts!
- 1 pound Brussels sprouts
- 1 tablespoon olive oil, plus more for brushing
- Black pepper
- 1/ 2 cup frozen edamame
- 2 tablespoons ghee, or butter
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice, plus more for serving
- 3 tablespoons toasted pumpkin seeds
- 1 teaspoon caraway seeds
- Tahini, for serving
- 1 lemon, thinly sliced, for serving
Preheat oven to 450ºF. Brush Brussels sprouts with olive oil, salt and pepper. Roast on a baking sheet for about 10 minutes, until slightly charred and golden.
Bring a pot of water to a boil. Blanch the edamame for 1 minutes, then quickly drain and rinse. Set aside.
Melt ghee, 1 tablespoon olive oil, parsley, lemon juice, and a sprinkle of salt and pepper in a saucepan. Toss in a bowl with Brussels sprouts and edamame.
Serve warm on a platter with extra lemon juice, toasted pumpkin seeds, a drizzle of tahini and lemon slices.