Brussels sprouts salad recipe

This warm roasted Brussels sprouts salad is a welcome winter health kick.

Sprouts are in season from September through to February. It’s not a time when you traditionally think of salads, but that is why this roasted vegetables and Brussels sprouts salad is a revelation. Firstly, it’s packed with amazing healthy vegetables that provide vitamins and minerals to boost your immune system to your mood. It’s also colourful and fresh, a great antidote to all those stodgy winter comfort foods, but still warm and filling. Though you can serve it on its own, this is a great side dish to serve with pies or roasts. However, if you prefer something more traditional, try this Brussels sprouts recipe with salty pancetta pieces.

Ingredients

• 500g Brussels sprouts
• 3 sweet potatoes
• 100g cherry tomatoes
• 4 spring onions
• 2tbsp melted coconut oil (or butter)
• 1tsp chilli flakes
• Salt and pepper
• 1 lemon
• 3tbsp olive oil
• 1 handful of crushed walnuts

Method

1. Set your oven to 200°C/400°F/Gas mark 5.
2. Cut the Brussels in half and and the sweet potatoes into chip size pieces.
3. Place on a roasting tray with the coconut oil, salt and pepper. Mix well so that the vegetables are well seasoned and oiled up, roast for 35-40 minutes until both are cooked through.
4. Cut the tomatoes in half and the spring onions finely.
5. Mix the olive oil, lemon and a pinch of salt together - this is your dressing.
6. Throw the roasted veg with the chilli flakes, tomatoes, spring onion, lemon dressing and walnuts. Serve warm.

Top tips for making Brussels sprouts salad

If you don’t have coconut oil (and you’re not vegan, of course) you can use melted butter to roast the veggies in.

The heat of the chilli and the tang of the lemon is all you need for this simple dressing, along with olive oil. If you’d prefer to use a readymade one, go for something simple like a balsamic vinaigrette. 

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