Adam Liaw’s roasted Brussels sprout salad
Enhanced with green leaves and sweetened with a touch of maple syrup, Brussels sprouts become the star of the show.
Ingredients
300g Brussels sprouts, halved
1 red onion, cut into chunks
¼ cup olive oil, plus 1 tbsp for the dressing
salt and black pepper, to season
1 tsp Dijon mustard
1 tsp maple syrup
1 tbsp apple cider vinegar
60g mixed baby spinach and rocket leaves
Method
Step 1
Toss the Brussels sprouts and onion with the ¼ cup of olive oil and season very well with salt and pepper. Transfer to an air fryer and cook for 15 minutes at 200C. Alternatively, heat your oven to 220C fan-forced (240C conventional) and roast on a lined baking tray for 30 minutes.
Step 2
Combine the remaining olive oil with the mustard, maple syrup and vinegar, then mix to combine. Toss the leaves in the dressing, then add the roasted vegetables and toss together just before serving.
Adam’s tip: Roast your Brussels sprouts until they are more blackened than green. A bit of extra roasting will give them a delicious sweetness.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
