Roasted Brussels Sprout and Apple Salad

Recipe adapted from Bon Appetit 

•  2 cups brussels sprouts, trimmed, and quartered 
• 2 tablespoons olive oil, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 apple, cored, thinly sliced
• 1 tablespoon (or more) fresh lemon juice
• 2 ounces feta, crumbled
• 2 tablespoons torn fresh mint leaves

Preheat oven to 425°. Place brussels sprouts on a baking sheet. Drizzle 1 Tbsp. oil over. Season well with salt and pepper. Toss with your hands so sprouts are evenly coated then spread sprouts in a thin layer.  Roast, stirring occasionally, until golden brown and crispy, 15–20 minutes. Let cool.

Meanwhile, combine thinly sliced apple and lemon juice in a large bowl. When brussels sprouts are cool, add to apple mixture. Add remaining ingredients and toss to coat.  Season with additional salt and pepper.