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!

Print Recipe
Balsamic Roasted Brussels Sprouts and Blue Cheese Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 30-40 minutes
Servings
Ingredients
walnuts
Prep Time 10 minutes
Cook Time 30-40 minutes
Servings
Ingredients
walnuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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.

Leave a Reply

Your email address will not be published. Required fields are marked *

View Your Meal Plan