When cooked right, Brussels sprouts are a real winter treat. Sweet and tender on the inside, crispy on the outside – they are one of my very favourite vegetables. Sometimes I cook them in a hot cast iron pan so they become all nice and charred, or shallow fry them whole, and other times I like to halve them and roast them in a super hot oven. The outer leaves become almost chip-like and they caramelise wonderfully. Today for this incredibly simple salad, they get the roasting treatment, and while they are in the oven, the salad can be prepared and then assembled for a quick and satisfying lunch.
One of my favourite ways to eat Brussels sprouts is with some pancetta or bacon, but here I’ve made a fresh and zingy winter salad, packed full of flavour. It is perfect as a meal itself with some crusty bread, or a wonderful side to a heartier main. Don’t be shy with the herbs, they really give this salad a lot of freshness. The apple should nice a tart – I’ve used a pink lady but something like a granny smith would be great too. Just be sure to cut it right before serving, or toss the apple matchsticks in some lemon juice to stop them oxidising and turning brown. Other nuts, like walnuts and almonds are nice here too, it really is a versatile salad, so use what you have. If your honey is solid, rather than runny, just gently warm it in a small pot before adding to the dressing.
Roasted Brussels sprouts ready for the salad. Photo – Julia Busuttil Nishimura.
Roasted Brussels sprouts salad with toasted hazelnuts and tart apple matchsticks. Photo – Julia Busuttil Nishimura.
Brussels sprouts are to be halved before popped in the oven. Photo – Julia Busuttil Nishimura.
Is this the ultimate working from home salad? Photo – Julia Busuttil Nishimura.
