Roast brussel sprouts and pickled carrots

This recipe is strongly influenced by Joshua McFadden's and Martha Holmberg's recipe in their wonderful book: Six Seasons. The brussel sprouts take on a caramelised nutty flavour when roasted, that contrasts so well with the spicy pickled carrots. Additionally seasoned with chopped spring onion, parsley, nuts and a citrus vinaigrette, this is a very tasty side dish, perfect for any winter day!

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