Roasted Brussels Sprouts and Corn Salad

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 1 cup fresh corn kernels
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons freshly squeezed lemon juice

Directions

1. Preheat the oven to 400 degrees F.
2. On a baking sheet, toss the Brussels sprouts and corn with the olive oil, salt, and pepper. Spread the vegetables in an even layer.
3. Roast the vegetables for 20 minutes, stirring halfway through, until they are tender and golden brown.
4. Remove the vegetables from the oven and let cool for 10 minutes.
5. In a large bowl, combine the roasted vegetables, red onion, parsley, and lemon juice.
6. Toss the salad to combine and serve.

Interesting Facts

• Brussels sprouts are a member of the cabbage family.
• Corn is a type of grain.
• Olive oil is a healthy source of fat.
• Red onions are rich in vitamin C.
• Parsley is a tasty source of vitamin K.