
By Fatima Kamal
Roast broccoli and Brussels sprouts slaw
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
43
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories263.7 kcal (13%)
Total Fat10.9 g (16%)
Carbs32.5 g (13%)
Sugars13.2 g (15%)
Protein11.2 g (22%)
Sodium247 mg (12%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

300gbroccoli
small, cut into florets

250gBrussels sprouts
trimmed and halved, reserve 3 for the slaw

1 Tbspolive oil

1 Tbsphoney

1 Tbspmiso paste

1 x 400gcannellini beans
can, drained and rinsed

50galmonds
slivered

1carrot
small, grated

1red onion
small, thinly sliced

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
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