French Breakfast Radishes and Brussels Sprouts

French Breakfast Radishes and Brussels Sprouts
Photo by Jennifer Cole

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6 servings

  • 2 limes, peeled and cut into segments
  • 1 pound Brussels sprouts, halved
  • 2 tablespoons coconut oil
  • 3 bunches French breakfast radishes, trimmed
  • 2 tablespoons honey
  • 1 2-inch piece fresh turmeric, diced
  • 1 serrano pepper, seeded and diced
  • 2 tablespoons salt
  1. Preheat oven to 350 degrees
  2. Heat cast-iron skillet on high heat and add Brussels sprouts facedown. Add coconut oil and sear for 3 minutes. Add radishes. Transfer to oven and roast for 15 minutes.
  3. Toss with remaining ingredients and serve.
  • from Chef Jacob Sessoms in Asheville, North Carolina

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