Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 3 cups Brussels sprouts (divided)
- 1/2 cup pomelo chopped
- 1 cup edamame beans
- 1/2 cups cranberries
- 1/3 cups parmesan cheese
- 1 packet LSF hazelnuts
- 1/4 cup chopped spring onions
Baked Brussels sprouts
- 1 1/2 cups chopped Brussels sprouts
- 1-2 tbsp honey
- 1-2 tbsp soy sauce
- 1 tbsp balsamic vinegar
Salad dressing
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1-2 tbsp honey
- A bit of hot milk or water
- Some salt if needed
Method
- Preheat the oven to 180 degrees Celsius. Add half of the Brussels sprouts, chopped, onto a parchment paper lined tray, and drizzle with oil, honey, soy sauce, and balsamic vinegar.
- Add some salt if you like, and bake for 15-18 minutes until golden brown. Remove to cool.
- Add the hazelnuts into a pan and bake for 10 minutes.
- For the salad: add the roasted Brussels sprouts to a large bowl, then the chopped raw Brussels sprouts, edamame beans, chopped pomelo, parmesan cheese, cranberries, spring onions, and roasted hazelnuts.
- Mix the dressing, shake in a jar if you like, pour over the salad, serve, and enjoy!!
