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Roast broccoli and brussels sprouts slaw

Serves: 4
Prep: 10
Cook: 20

    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.


    • 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


    1. Preheat the oven to 200°C.
    2. 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.
    3. 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.
    4. 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.
    5. To make the dressing, whisk together the honey, lemon juice and Dijon mustard in a separate small bowl. Season to taste.
    6. Add the roasted vegetables to the slaw mixture and drizzle the dressing over the top. Toss gently to combine all the ingredients.
    7. Serve the slaw immediately as a side dish or as a light main course. Garnish with any fresh herbs


    • If you don’t have miso paste, you can substitute it for reduced salt soy sauce or tamari and you will still get a similar umami flavour.
    • To save time, you can prep the vegetables ahead of time by washing, trimming, and cutting them. Store them in airtight containers in the refrigerator until ready to use.
    • Feel free to use any variety of beans you have handy instead of cannellini beans, such as chickpeas or kidney beans.
    • Nut free option - replace almonds with sunflower seeds or pumpkin seeds.
    • This is a salad you can freeze! Double the recipe and freeze the leftovers for dinners or lunches. Just be sure to cool the dish completely before transferring it to freezer-safe containers. Defrost in the fridge and then warm in the oven.

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