Ingredients
- 500g Brussels sprouts
- 1 red onion, thinly sliced
- 1/4 cup dried cranberries (optional)
Honey walnuts:
- 1 cup walnut halves
- 1/2 Tbsp butter
- 3 Tbsp honey
- 1/8 tsp cinnamon (optional)
Dressing:
- 2 Tbsp cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 4-6 Tbsp extra virgin olive oil
- Sea salt flakes and freshly cracked pepper
Vendors
BRUSSELS SPROUTS WITH HONEY WALNUTS
Method
Make honey walnuts:
- Line baking sheet with baking paper
- Melt butter over medium heat in a non-stick skillet
- Mix in the honey and cinnamon, and then mix in the nuts
- Cook over medium heat for 5 minutes, stirring often until coated and toasted
- Pour nuts onto lined baking sheet and quickly separate the nuts using a spatula or fork
Cook brussel sprouts & onions:
- Preheat oven to 190 degrees Celcius
- Cut the end fo the sprouts, remove outer leaves and cut into halves
- Wash thoroughly and allow to dry
- Toss the dry sprout quarters and sliced onions with olive oil
- Spread on a lined baking sheet, roast for 20-25 minutes tossing occasionally until vegetables are tender and caramelised
To serve:
- Place sprouts, onions, cranberries and walnuts into a large bowl, toss gently to combine
- Make the dressing and drizzle over salad, once again toss to combine
- Serve
Comments
I have done this salad many times but when I added honeyed walnuts it brought a new twist to this delicious salad.
