Recipe Roasted Brussels Sprouts, Cranberry & Almond Salad
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.
More sugar-free options
Roasted Brussels Sprouts, Cranberry & Almond Salad
Directions
10 mins to prep
15 mins to cook
-
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.
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