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Roasted Brussels Sprouts and Apple Salad
- 2 cups brussels sprouts, trimmed, halved
- 2 tablespoons olive oil, divided, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 apple, cored, thinly sliced
- 2 ounces feta, crumbled
- 2 tablespoons torn fresh mint leaves
- 1 tablespoon capers, drained
- 1 tablespoon (or more) fresh lemon juice
Directions:View on Bon Appetit
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