An easy side dish for any day of the week, but especially beautiful and festive on a holiday table.

Course: Salad, Side Dish

Servings: 6 Calories: 74 kcal
Author: Jenn S.

1 lb brussels sprouts (trimmed and halved) (or quartered if they are large)
1 lb radishes (trimmed and halved)
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 tsp dried thyme
1/2 tsp salt (or to taste)
1/8 tsp pepper (or to taste)

Preheat oven to 425 degrees F.
Place all ingredients in a large bowl and toss well to combine.
Spread out in a single layer on a rimmed baking sheet lined with parchment paper.
Bake for 20-30 minutes until the vegetables are starting to brown and crisp up on the edges.
Serve immediately.