Recipe:

Roasted Brussels Sprouts, Cranberry & Almond Salad

Roasted Brussels Sprouts, Cranberry & Almond Salad recipe
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 time cook: 15 mins
serves:
4
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
Dressing
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon wholegrain mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon maple syrup
~
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper

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.
Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit