Brussel Sprout + Hazelnut SaladPrint This
- 200g Brussel sprouts, cut in half
- 250g kale, washed & dried
- 50g blanched hazelnuts
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Sea salt & black pepper
- Handful of dried cranberries
Preheat oven to 180c. Wash the brussel sprouts & place in a baking tray with the olive oil, salt & pepper. Cook for 25 minutes.
Add the kale & hazelnuts to the baking tray & drizzle over a little more oil (if needed) & the maple syrup. Bake for a further 15 minutes.
Remove from the oven & stir through the cranberries. Serves 4 as a side or 2 as a main.