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Roasted Brussels Sprout & Crunchy Seed Salad


600g brussels sprouts, stems trimmed and quartered

2 tbsp extra virgin olive oil

1 tsp sea salt flakes

Black pepper

3 tbsp pecans

1/2 red onion, very finely diced


3 tbsp hulled tahini

4 tablespoons fresh lemon juice

2 tablespoon apple cider vinegar

3 cloves of garlic, minced

1.5 tablespoon maple syrup

Salt and pepper to taste

1/4 cup water


  1. Preheat your oven to 180 degrees celsius.

  2. Place the quartered brussels sprouts onto a baking tray and drizzle with extra virgin olive oil and salt and pepper. Using your hands make sure all the brussels are coated with the oil and salt/pepper. Put in the oven and roast for 30-40 minutes, or until slightly golden and crispy.

  3. While the brussels are roasting, add the pumpkin seeds to a frying pan and lightly toast. Make sure to keep an eye on them as they will turn very quickly.

  4. To make the dressing, add all the ingredients to a blender and blitz until smooth.

  5. Remove the brussels sprouts from the oven place into a large salad bowl. Add the red onion and mix through. Drizzle with the tahini dressing and then top with the toasted pumpkin seeds.

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