Roasted Brussel Sprouts Slaw Recipe

Raw sprouts are super delicious in a slaw and look colourful when mixed with satsumas and dried fruits.

Roasted brussel sprouts slaw recipe. Pour the dressing into the vegetables and toss until evenly coated. Trim the ends off of the brussels sprouts and peel away any wilted outer leaves. Step 2 combine brussels sprouts dried cherries almonds and parmesan cheese together in a bowl.

Roast until the brussels sprouts are crispy on the outside and tender on the inside about 25 minutes shaking the pan halfway through. As much as i love them cooked in various ways raw sprouts can also be yummy. Sprinkle with flaky sea salt if desired and serve immediately.

Put the sprouts into a bowl with the onion carrots cashews and cumin seeds and mix well. Combine the brussels sprouts apple and shallot and toss with the dressing. Preheat oven to 400 f.

Using the slicing blade on a food processor shred the brussels sprouts. Roasted brussels sprouts slaw. In a small bowl whisk together the mayonnaise apple cider vinegar celery seeds salt and pepper until well combined.

It s best to let the slaw rest for. Alternatively use a mandoline watch your fingers or thinly slice with a sharp chef s knife. Cut brussels sprouts in half toss with 2 tablespoons of oil salt and pepper on a rimmed baking sheet and roast stirring once or twice until deep golden brown crisp outside and tender inside 30 to 35 minutes.

In a large bowl combine the shredded brussels sprouts green onion apples and rosemary. Add the brussels sprouts and carrots to a medium bowl. Put the yoghurt mayonnaise mustard lemon juice and zest into a second smaller bowl and stir until.