Balsamic Roasted Brussels Sprouts and Blue Cheese Salad

Salads like this are my favourite: full-flavoured veg, a sharp cheese, a sweet dried fruit, and a crunchy toasted nut.

Winter is the perfect time for warm salads, and it just so happens that the brussels sprouts that are so ubiquitous at this time are so delicious when fried or roasted until browned and crisp.

Enjoy!

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Balsamic Roasted Brussels Sprouts and Blue Cheese Salad

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Course

Salads

Cuisine

Baked Dish, Meat Free Monday

Prep Time

10 minutes

Cook Time

30-40 minutes

Servings

Ingredients

• 500 grams organic brussels sprouts halved
• 1/4 cup organic balsamic vinegar
• 2 tablespoons organic olive oil
• 1 teaspoon organic flaky sea salt
• 200 grams organic stilton cheese
• 1/2 cup organic dried cranberries

walnuts

• 150 grams organic walnuts
• 2 tablespoons organic honey
• 1 tablespoon organic butter
• 1/2 teaspoon organic sea salt

Course Salads Cuisine Baked Dish, Meat Free Monday Prep Time 10 minutes Cook Time 30-40 minutes Servings Ingredients 500 grams organic brussels sprouts halved 1/4 cup organic balsamic vinegar 2 tablespoons organic olive oil 1 teaspoon organic flaky sea salt 200 grams organic stilton cheese 1/2 cup organic dried cranberries walnuts 150 grams organic walnuts 2 tablespoons organic honey 1 tablespoon organic butter 1/2 teaspoon organic sea salt

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add:BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Preheat oven to 200C.
2. In a roasting pan, toss the brussels sprouts with the balsamic vinegar and olive oil and spread out to one layer. Sprinkle with the sea salt.
3. Bake in the oven, tossing occasionally, about 20-30 minutes until the sprouts are soft and the edges are caramelised a dark brown. Set aside.
4. Meanwhile, in a small frying pan, toast the walnuts over medium heat until they start to colour. Add the honey, butter, and salt, and simmer a little until the walnuts are coated. Set aside to cool.
5. Assemble your components on a platter or in a bowl: the roasted sprouts with the walnuts and cranberries, with the cheese dotted over the top. Add a drizzle of balsamic (vinegar or reduction/syrup) if you like.