Cooking with Laura: Maple Dijon Brussels Sprouts & Radishes


Cruciferous vegetables* such as Brussels sprouts and radishes contain phytonutrients (plant
nutrients) that fight cancer, especially breast cancer. Roasting these vegetables maximizes their
flavor and adds texture. If you’ve never tried roasting radishes, give them a try!
Recipe by Laura Rutledge, MA, RDN, CDO, Founder of Nourishing Plate

1 lb Brussels Sprouts, trimmed and halved
1 lb radishes, trimmed and halved
3 Tbsp olive oil
3 Tbsp maple syrup
2 Tbsp Dijon mustard
Salt and pepper
Preheat oven to 400 degrees Fahrenheit.
Combine the Brussels sprouts and radishes in a large bowl. In a small bowl mix together the
olive oil, maple syrup, Dijon mustard, salt and pepper. Pour this mixture over the Brussels
sprouts and radishes and toss gently to combine.
Spread out on a large baking sheet that has been sprayed with non-stick cooking spray. Allow
space between the vegetables so they will roast rather than steam.
Place in the preheated oven and cook for 20 minutes, stirring once halfway through.
Remove from the oven and serve immediately.
4 servings

*Other cruciferous vegetables include broccoli, cauliflower, cabbage, kale, bok choy, arugula
and collards.