I know brussel sprouts are not on everyone’s list of great vegetables to eat, but if you are a brussel sprout eater then this recipe is going to knock your socks off! Yup it is seriously that good and so far my favourite new recipe I’ve tried from Fresh & Light. Whilst it takes a bit of time to put together its well worth the effort, Great to accompany your favourite piece of meat, or even to serve as a starter for a dinner party the flavours are sophisticated enough to elevate it to a dish on its own. It looks spectacular when you are creating it and just as good when you go to serve it.
The recipe was very easy to follow to end up with a salad very similar to what is shown in the book. My tips would be, definitely use the baking paper as the sugar turns to toffee in the roasting process and would create a nasty mess without it. The good news is no fancy tools are required and all the ingredients should be readily available in your local supermarket when its sprout & pear season.
I preferred this salad when the sprouts were still slightly warm, but the salad was still tasty cold when we ate it a few hours after making.
Roasted Brussel Sprout and Pear Salad
recipe from Donna Hay’s Fresh & Light (2012)
- 500g Brussel sprouts, trimmed and halved
- 2 firm brown pears, cut into thick wedges
- 1 red onion, peeled and cut into wedges
- 8 sprigs sage
- 2 tbl sp. olive oil
- 1/4 cup red wine vinegar
- 2 tbl sp. brown sugar
- salt and pepper to season
- 150g rocket (arugula) leaves
- 150g firm goats cheese, grated (I substituted pecorino for the goats cheese)
Preheat your oven to 200c. Place the sprouts, pear, onion and sage onto a backing tray lined with non-stick baking paper.
In a bowl mix together the olive oil, vinegar & sugar and spoon half the mix over the vegetables on the tray. Place them in the oven and bake for approximately 30 minutes or until the sprouts are golden brown.
Serve individually or on one large dish by spooning the sprouts, pear, onion and sage onto a plate. Lightly cover with the rocket and sprinkle with the grated cheese and remaining dressing.
Happy Eating & Happy Cooking.