Ingredients300g Brussels sprouts, halved1 red onion, cut into chunks¼ cup olive oil, plus 1 tbsp for the dressingsalt and black pepper, to season1 tsp Dijon mustard1 tsp maple syrup1 tbsp apple cider vinegar60g mixed baby spinach and rocket leavesMethodStep 1Toss 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 2Combine 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 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.
124 words~1 min read
