Roast broccoli and brussels sprouts slaw
Prep
10 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
4
Skill
Easy, crunchy and packed full of flavour, this fresh zingy salad will add a rainbow to your plate. It’s a fresh twist on a staple and you may be surprised to know that you’ll get a good source of iron too.
Ingredients
- 1 small head of broccoli (about 300g), cut into florets
- 250g Brussels sprouts, trimmed and halved, reserve 3 for the slaw
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp miso paste
- 1 x 400g can cannellini beans, drained and rinsed
- 50g slivered almonds
- 1 small carrot, grated
- 1 small red onion, thinly sliced
- 2 tbsp fresh rosemary, leaves picked, some chopped
Zingy dressing:
- 1 tbsp honey
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
Optional garnish:
Fresh herbs like parsley or coriander
Nutrition per serving
1230 kJ
energy kj
14 g
protein
1 g
saturated fat
12.9 g
dietary fibre
26 g
carbohydrate
19 g
sugars
540 mg
sodium
Method
- Preheat the oven to 200°C.
- In a large mixing bowl, combine the broccoli florets, Brussels sprouts, olive oil, honey, miso paste and half the rosemary. Toss until the vegetables are evenly coated.
- Spread the coated vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15–20 minutes or until the vegetables are tender and crispy. Leave to cool slightly once done.
- In the meantime, prepare the slaw by combining the beans, almonds, carrot, onion, finely slice Brussels sprouts and the rest of the fresh rosemary in a bowl.
- To make the dressing, whisk together the honey, lemon juice and Dijon mustard in a separate small bowl. Season to taste.
- Add the roasted vegetables to the slaw mixture and drizzle the dressing over the top. Toss gently to combine all the ingredients.
- Serve the slaw immediately as a side dish or as a light main course. Garnish with any fresh herbs
- 1 small head of broccoli (about 300g), cut into florets
- 250g Brussels sprouts, trimmed and halved, reserve 3 for the slaw
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp miso paste
- 1 x 400g can cannellini beans, drained and rinsed
- 50g slivered almonds
- 1 small carrot, grated
- 1 small red onion, thinly sliced
- 2 tbsp fresh rosemary, leaves picked, some chopped
Zingy dressing:
- 1 tbsp honey
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
Optional garnish:
Fresh herbs like parsley or coriander
Nutrition per serving
1230 kJ
energy kj
14 g
protein
1 g
saturated fat
12.9 g
dietary fibre
26 g
carbohydrate
19 g
sugars
540 mg
sodium
- Preheat the oven to 200°C.
- In a large mixing bowl, combine the broccoli florets, Brussels sprouts, olive oil, honey, miso paste and half the rosemary. Toss until the vegetables are evenly coated.
- Spread the coated vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15–20 minutes or until the vegetables are tender and crispy. Leave to cool slightly once done.
- In the meantime, prepare the slaw by combining the beans, almonds, carrot, onion, finely slice Brussels sprouts and the rest of the fresh rosemary in a bowl.
- To make the dressing, whisk together the honey, lemon juice and Dijon mustard in a separate small bowl. Season to taste.
- Add the roasted vegetables to the slaw mixture and drizzle the dressing over the top. Toss gently to combine all the ingredients.
- Serve the slaw immediately as a side dish or as a light main course. Garnish with any fresh herbs