When cooked right, Brussels sprouts are a real winter treat. Sweet and tender on the inside, crispy on the outside – they are one of my very favourite vegetables. Sometimes I cook them in a hot cast iron pan so they become all nice and charred, or shallow fry them whole, and other times I like to halve them and roast them in a super hot oven. The outer leaves become almost chip-like and they caramelise wonderfully. Today for this incredibly simple salad, they get the roasting treatment, and while they are in the oven, the salad can be prepared and then assembled for a quick and satisfying lunch.

One of my favourite ways to eat Brussels sprouts is with some pancetta or bacon, but here I’ve made a fresh and zingy winter salad, packed full of flavour. It is perfect as a meal itself with some crusty bread, or a wonderful side to a heartier main. Don’t be shy with the herbs, they really give this salad a lot of freshness. The apple should nice a tart – I’ve used a pink lady but something like a granny smith would be great too. Just be sure to cut it right before serving, or toss the apple matchsticks in some lemon juice to stop them oxidising and turning brown. Other nuts, like walnuts and almonds are nice here too, it really is a versatile salad, so use what you have. If your honey is solid, rather than runny, just gently warm it in a small pot before adding to the dressing.

JULIA’S ROASTED BRUSSELS SPROUTS SALAD WITH APPLE + HAZELNUTS

Serves 4

500g Brussels sprouts
2 tbsp extra virgin olive oil
Sea salt
1 large apple, cut into match sticks
Large handful of parsley, leaves picked
Large handful mint, leaves picked
60g toasted hazelnuts, halved

Honey lemon dressing
2 tbsp extra virgin olive oil
Juice of half a lemon
1 tsp dijon mustard
1 heaped tsp honey
1/4 clove garlic, crushed or finely grated
Sea salt and black pepper

Method

 Trim the ends of the brussels sprouts and remove any tough outer leaves. Halve them and place in a bowl with the olive oil. Season generously with sea salt and toss so that the sprouts are well coated. Arrange them in a single layer on the tray and roast in the preheated oven for 15-20 minutes, or until coloured and just tender, turning the brussels sprouts if necessary. Allow to cool slightly. Combine the brussels sprouts in a large bowl with the apple, herbs and hazelnuts.

 Whisk all of the dressing ingredients together in a small bowl or shake in a jar until combined. Season to taste. Pour over the salad, toss to combine and serve.

What else I’m eating this month:

A Persian feast with the guidance of Free to Feed, Melbourne. They’re delivering their All Together Now packs across Australia so you can cook and learn from one of their fabulous instructors.

What else I’m cooking with:

New season spring things like broad beans, which don’t need to be double podded right now as they are super tender and fresh. And the first of the berries. Strawberries are looking so great right now and feel like a breath of fresh air after winter.

You can follow Julia’s food adventures on Instagram and find more fab recipes via her website!

Click here to download recipe printout!