Brussel Sprout, Sweet Potato and Tomato Salad

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Brussel Sprout, Sweet Potato and Tomato Salad

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This is the perfect Christmas salad and is such an amazing way to use brussels sprouts.

I always find we have leftover brussels after Christmas dinners and this warm salad is a great way to use make a tasty, nutritious lunch the next day. The key to tasty brussels is to make sure they are well seasoned and cooked through properly… until they are nice and soft.

You either love or hate brussel sprouts, but covered in my lemon dressing you won’t be able to help but fall for this tasty veg. Moreover, the health benefits of brussels are undeniable. They are a fantastic source of digestive regulating fibre, packed with vitamins A, K and E and are a great way to get some iron and magnesium in you- especially important for vegetarians.


Good For

Directions

Set your oven to 200 C.

Cut the brussels in half and and the sweet potatoes into chip size pieces.

Place on a roasting tray with the coconut oil, salt and pepper. Mix well so that the vegetables are well seasoned and oiled up, roast for 35-40 minutes until both are cooked through.

Cut the tomatoes in half and the spring onions finely.

Mix the olive oil, lemon and a pinch of salt together- this is your dressing.

Throw the roasted veg with the chilli flakes, tomatoes, spring onion, lemon dressing and walnuts. Serve warm.

Be sure to keep me posted if you try and test this recipe by posting on Twitter: @madeleine_shaw_ Facebook: here, or Instagram @madeleine_shaw #madeleineshaw

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Images:  Holly Clark Photography

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