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
- Preheat oven to 350 degrees
- 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.
- Toss with remaining ingredients and serve.
- from Chef Jacob Sessoms in Asheville, North Carolina