Roasted Brussels Sprouts, Cranberry & Almond Salad

healthy choice

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.

Preparation time Prep: 10 mins
cook 15 mins
Skill level 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
Photography: Chris Middleton


  • 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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