Roast broccoli and Brussels sprouts slaw

Name: Roast broccoli and Brussels sprouts slaw
Cuisine: European, British
Ingredients: 1 small head of broccoli (about 300g), cut into florets; 250g Brussels sprouts, trimmed and halved, reserve 3 for the slaw; 1 tbsp olive oil; 1 tbsp honey; 1 tbsp miso paste; 1 x 400g can cannellini beans, drained and rinsed; 50g slivered almonds; 1 small carrot, grated; 1 small red onion, thinly sliced; 2 tbsp fresh rosemary, leaves picked, some chopped; Zingy dressing:; 1 tbsp honey; 2 tbsp lemon juice; 1 tbsp Dijon mustard; Optional garnish:; Fresh herbs like parsley or coriander

9 steps

Easy, crunchy and packed full of flavour, this fresh zingy salad will add a rainbow to your plate. It’s a fresh twist on a staple and you may be surprised to know that you’ll get a good source of iron too.

Updated at: Sun, 12 May 2024 01:38:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories248 kcal (12%)

Total Fat10.9 g (16%)

Carbs28.2 g (11%)

Sugars8.8 g (10%)

Protein11.2 g (22%)

Sodium246.7 mg (12%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gbroccoli

cut into florets

250gBrussels sprouts

trimmed and halved, reserve 3 for the slaw

1 Tbspolive oil

1 Tbsphoney

1 Tbspmiso paste

1 x 400gcan cannellini beans

50galmonds

2 Tbspfresh rosemary

leaves picked, some chopped

1 Tbsphoney

2 Tbsplemon juice

1 Tbspdijon mustard

Fresh herbs

like parsley or coriander

Instructions

Step 1

1. Preheat the oven to 200°C.

Step 2

2. In a large mixing bowl, combine the broccoli florets, Brussels sprouts, olive oil, honey, miso paste and half the rosemary. Toss until the vegetables are evenly coated.

Step 3

3. Spread the coated vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15–20 minutes or until the vegetables are tender and crispy. Leave to cool slightly once done.

Step 4

4. In the meantime, prepare the slaw by combining the beans, almonds, carrot, onion, finely sliced Brussels sprouts and the fresh rosemary in a bowl.

Step 5

5. To make the dressing, whisk together the honey, lemon juice and Dijon mustard in a separate small bowl. Season to taste.

Step 6

6. Add the roasted vegetables to the slaw mixture and drizzle the dressing over the top. Toss gently to combine all the ingredients.

Step 7

7. Serve the slaw immediately as a side dish or as a light main course. Garnish with any fresh herbs.

Step 8

Nutrition information (per serve)

Step 9

1230kJ, 14g protein, 12g fat, 1g saturated fat, 26g carbohydrate, 19g sugars, 12.9g fibre, 540mg sodium, 872mg potassium, 114mg calcium, 3.1mg iron