Roast broccoli and brussels sprouts slaw

Serves: 4
Prep: 10
Cook: 20

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.

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

Method

  1. Step 1

    Preheat the oven to 200°C.

  2. Step 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.

  3. Step 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.

  4. Step 4

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

  5. Step 5

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

  6. Step 6

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

  7. Step 7

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

Tips

  • If you don’t have miso paste, you can substitute it for reduced salt soy sauce or tamari and you will still get a similar umami flavour.
  • To save time, you can prep the vegetables ahead of time by washing, trimming, and cutting them. Store them in airtight containers in the refrigerator until ready to use.
  • Feel free to use any variety of beans you have handy instead of cannellini beans, such as chickpeas or kidney beans.
  • Nut free option - replace almonds with sunflower seeds or pumpkin seeds.
  • This is a salad you can freeze! Double the recipe and freeze the leftovers for dinners or lunches. Just be sure to cool the dish completely before transferring it to freezer-safe containers. Defrost in the fridge and then warm in the oven.

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