It’s time to vamp up that nutritional content with this lovely warm winter salad. We know Brussels sprouts may not seem to be the most glamorous veggie, but they are having a huge moment in the foodie spotlight these days, appearing in fine dining dishes in restaurants the world over. This Brussels sprout salad is a favourite of ours as a side dish to complement a meaty meal.
SERVES 4 // COOKING TIME 50 min
2 tbsp olive oil
2 red onions, peeled and thinly sliced
1 tbsp balsamic vinegar
250g Brussels sprouts, halved
½ tsp chilli flakes
410g tin brown lentils, drained and rinsed
½ cup walnuts, toasted
1. Preheat oven to 200°C.
2. Heat 1 tbsp olive oil in a pot over medium heat. Add the onions and fry for 2 minutes, stirring. Then add the vinegar and reduce the heat to low. Cook for another 45 minutes, stirring occasionally, until dark brown and caramelised.
3. Toss together the Brussels sprouts, chilli and 1 tbsp oil. Roast for 20–25 minutes, tossing after 10 minutes, until dark brown.
4. Mix the caramelised onions and lentils. Top with the Brussels sprouts and walnuts, serve warm.