Recipe:
Roasted Brussels Sprouts, Cranberry & Almond Salad
Posted in Soups ‘n’ 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.
Prep:
10
mins
cook
15
mins
serves
4
Easy Peasy
You will need:
- 2 tablespoons extra virgin olive oil
- 400 g Brussels sprouts, finely sliced
- ½ cup slivered almonds
- 2 cloves garlic, thinly sliced
- ½ cup dried cranberries
- 1 teaspoon finely grated lemon rind
- 1 tablespoon mint, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon wholegrain mustard
- 2 teaspoons lemon juice
- 1 teaspoon maple syrup
Directions:
- 1Preheat oven to 200°C.
- 2Spread 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.)
- 3Roast 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.
- 4To make the dressing, mix all ingredients together in a small bowl.
- 5Toss cranberries, lemon rind, mint and dressing through the roasted mix and serve.
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