Roasted Brussels sprouts salad with toasted walnuts, capers and dill



This salad makes a wonderful side dish that goes particularly well with potatoes. 

Ingredients (serves 4)
- 500 g Brussels sprouts, trimmed and cut in half
- 2/3 cup walnuts
- 1-2 Tablespoons capers
- 1 garlic clove, mashed
- 1 Tablespoon dill
- 1 teaspoon crushed red pepper flakes (optional)
- Himalayan/sea salt and freshly ground black pepper, to taste
- 3 Tablespoons extra virgin olive oil

Place the Brussels sprouts on a baking sheet, season with sea salt and pepper and toss with the olive oil to coat. Roast at 400F for about 25 minutes or until fork tender. Place the walnuts on a separate baking sheet and roast alongside the Brussels sprouts for about 5 minutes or until toasted. Allow walnuts to cool slightly then chop them coarsely. To assemble the salad, combine the roasted Brussels sprouts with the walnuts, mashed garlic, capers, dill and red pepper flakes (if using). Season with sea salt and pepper, and toss gently. Taste, adjust the seasonings and enjoy!




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