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.
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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Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.
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