Roasted Brussels Sprouts, Cranberry & Almond Salad Recipe
This recipe is rated 4.5 out of 5.
Healthy choice
Gluten-free option
Soy-free option
Refined sugar free
Easy peasy
One-pot recipe
Holidays
Salads
These little cabbage-babies from Belgium have a bad rap, and we understand they’re not always prepared properly. Enter: this dish, here to set the record straight.
You will need
Serves 4
- 2 tablespoons extra virgin olive oil
- 400 g Brussels sprouts, finely sliced
- 1/2 cup slivered almonds
- 2 cloves garlic, thinly sliced
- 1/2 cup dried cranberries
- 1 teaspoon finely grated lemon rind
- 1 tablespoon mint, chopped
Dressing
- 1 tablespoon extra virgin olive oil
- 1 teaspoon wholegrain mustard
- 2 teaspoons lemon juice
- 1 teaspoon maple syrup
Directions
-
Step 1
Preheat oven to 200°C.
-
Step 2
Spread Brussels sprouts over a large oven tray and drizzle with oil, coating them evenly. (Optional: add a sprinkling of salt and pepper if you so desire.)
-
Step 3
Roast them for 10 minutes, then add almonds and garlic and roast for a further 5 minutes or until the sprouts are lightly browned and crisp around edges.
-
Step 4
To make the dressing, mix all ingredients together in a small bowl.
-
Step 5
Toss cranberries, lemon rind, mint and dressing through the roasted mix and serve.
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
