A delightful warm Brussels sprouts salad with a tangy veggie jam dressing, perfect for a hearty and nutritious meal. The combination of roasted Brussels sprouts, caramelized onions, and colorful bell peppers creates a burst of flavor in every bite.
Ingredients: 500g Brussels sprouts, halved. 2 tbsp olive oil. 1 red onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/4 cup vegetable broth. 2 tbsp balsamic vinegar. 1 tbsp maple syrup. Salt and pepper to taste. 1/4 cup chopped walnuts, toasted. 2 tbsp chopped fresh parsley.
Instructions: Preheat oven to 200C 400F. In a large bowl, toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20-25 minutes, until tender and lightly browned. In a skillet, heat the remaining olive oil over medium heat. Add red onion and garlic, saut until softened. Add the diced bell peppers and cook for another 2-3 minutes. Stir in the vegetable broth, balsamic vinegar, and maple syrup. Let it simmer for 2-3 minutes until slightly reduced. Add the roasted Brussels sprouts to the skillet and toss to coat with the sauce. Sprinkle with toasted walnuts and fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Fatty George
