Brussels sprout might well be one of those ingredients that people either love or hate. Personally I've grown out of 'hating' any particular food (vegemite being an exception to the rule, but then again I didn't grow up eating it anyway) and Brussels sprout were never on the hate-list to start off with.
Paired with roasted walnuts and a vinegary dressing, this is a nice little salad or a side dish on its own. You could easily make this a wholesome vegetarian meal by serving it with rice or quinoa, too. Either way it combines some of my favourite flavours and I could happily fork the whole lot on my own.
Brussels Sprout and walnut salad
10-15 Brussels sprouts
pinch of sea salt
1 tbsp olive oil
1 cup walnuts, toasted*
1 sprig of lemon thyme
30ml extra-virgin olive oil
1/2 lemon, juiced
1 tsp balsamic vinegar
1 tsp sherry vinegar
pinch of salt
1 tbsp lemon juice, to serve
1 sprig lemon thyme, to serve
1. Preheat your oven to 180C.
2. Place the Brussels sprouts in an oven dish, season with salt and drizzle with the olive oil. Sprinkle with the lemon thyme and bake for about 40-50 minutes or until tender.
3. Prepare the dressing by lightly whisking together all the ingredients. Set aside.
4. To serve, combine the roasted Brussels sprouts with the walnuts, drizzle with the dressing and serve with an extra sprigs of lemon thyme and a drizzle of lemon juice.
*toast the walnuts in 180C oven for about 8 minutes.