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Roasted Brussels Sprout and pea salad


Serves 6 (as a side) | Prep time: 10 minutes | Cooking time: 25 minutes | Skill: Easy


500g brussels sprouts
1 tsp sunflower oil 
pinch salt
1/4tsp ground cumin
1 clove garlic
1 white onion
1 tsp ground coriander
1 lemon and zest
400g savoy cabbage
1 tsp brown rice vinegar or apple cider vinegar
230g frozen peas
20g chopped parsley

1/2 cup water


  1.  Pre- heat oven to 175 deg fan
  2. Prepare the brussels sprouts by chopping the root end off and slicing in half. Put into a baking tray and cover with 1 tsp sunflower oil, pinch salt and ground cumin. Put into the oven for 20-25 minutes until soft and golden
  3. Mean while slice the onion and garlic and put into a pan with 1 tsp sunflower oil and the ground coriander. 
  4. Chop the cabbage into strips. 
  5. Sautee the onion, garlic for 2 minutes until the onions start to go translucent. Add 1/4 cup water and keep string. 
  6. Add the cabbage and the vinegar, pinch salt and the rest of the water
  7. As the cabbage starts to wilt add the lemon zest and juice to the pan and stir. 
  8. Stir in the chopped parsley and a pinch of salt to season. 
  9. Add the frozen peas and stir for 1 minute until they heat up. Take off the heat. 
  10. Take the brussels sprouts out of the oven and mix into the cabbage. 
  11. Serve with the rest of your sunday or christmas roast! 

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Amy Herden:

This looks fantastic! Thank you for the recipe. Will it be ok if it’s made a day ahead?

Mar 17, 2016


Mmmmm! Brussels Sprouts are so good when they’re cooked correctly, these sound like a winner!

Nourishing Amelia | Food, Health and Lifestyle Blogger

Dec 15, 2015

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