This is a heavenly salad with roasted Brussels sprouts and sweet potatoes, as well as added chilli flakes and lemon for a zesty kick. Sweet potato is much less starchy than regular white potato and sprouts are an amazing veg packing their punch with heaps of vitamin C and K, which makes this salad a really fab, healthy option. Brussels sprouts can be found in abundance around Christmas time, so this recipe is perfect to make during the festive period. It’s delicious made year-round though too! The crushed walnuts add extra crunch to make this salad full of lovely textures as well as a variety of colours and flavours.
- 500g brussel sprouts
- 3 sweet potatoes
- 100g cherry tomatoes
- 4 spring onions
- 2 tbsp melted coconut oil (or butter)
- 1 tsp chilli flakes
- Salt and pepper
- 1 lemon
- 3 tbsp olive oil
- 1 handful of crushed walnuts
Set your oven to 200°C/392°F/Gas mark 6.
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.
This delicious salad can also be used as a hearty side for a main course.