Roasted Brussel Sprout Salad

Mike Reid


  • 700g sprouts (500g trimmed whole, 200g thinly sliced)
  • 3 garlic cloves, crushed 
  • 100g kale, thinly shredded 
  • 1 red onion, thinly sliced 
  • 150ml olive oil
  • 3 lemons, juiced 
  • 2 anchovies in oil, chopped 
  • 2 tbsp wholegrain mustard 
  • 80g hazelnuts, toasted and chopped 
  • 80g pitted dates 
  • 70g parmesan (1 tbsp finely grated and the rest peeled)


  1. Preheat the oven to 220*C.
  2. Add the sprouts, olive oil and season with salt and pepper on baking parchment and roast them in the oven for about 20 minutes. Leave to cool.
  3. For the dressing, add lemon juice, garlic, mustard, anchovies, parmesan and the remaining olive oil and blitz until smooth in a blender.
  4. Add to a mixing bowl the kale, thinly shaved raw brussels sprouts, the dressing and season to taste. Leave to soften for at least 10 minutes. Then add the onion, nuts, sprouts, dates and plate up.
  5. Garnish with the parmesan shavings.
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