Roasted Brussels Sprout and Broccoli Warm Winter Salad
Recipe, words & images by Harriet Davidson
Roasting brassicas is a game-changer. And if you’re yet to have discovered this, I’m thrilled for your adventure ahead. They’re a whole other animal from the steamed versions of themselves. A hot oven turns them into an almost meaty, caramelised, rich bite. Here the stars are the beloved Brussels sprout and broccoli, two of winter’s greatest pleasures, plucked from Coopers Growing farm in Milton, New South Wales
This dish is all made on one tray, perhaps what you might know as a “tray-bake”. The brassicas get a go in the oven first before adding on the crunch of chopped almonds and kale and then finally, dressing the warm greens on the tray with a tahini-rich dressing soaking up all those roasting juices.
It’s a wonderful winter dish not just for it’s comforting and warming factors but because it’s packed with nourishing fats that help to keep the skin hydrated through the cool months. Plus both of the stars of the show are packed with Vitamin C for that immunity boost we’re all in need of.
I often have a bowl of this on its own as a meal but you could add in an ancient grain like barley or freekeh to make it more substantial, or serve it as a side to your Sunday roast chook.
300g Brussels sprouts (roughly 10)
1 broccoli head
1 cup kale leaves
½ cup almonds
Parsley to serve
1 tbsp tahini
3 tbsp olive oil
1 tbsp apple cider vinegar
½ tsp honey
1 clove garlic, crushed
Juice of half a lemon
Pinch of salt
Preheat oven to 200 degrees.
Drizzle a large baking tray with olive oil. Cut the Brussels sprouts in half, from stem to base, and the broccoli into bite-sized pieces, including the stems (they’re delicious roasted). Try and cut the broccoli in a way that it has a flat side to get as much contact with the baking tray as possible to get the pieces nice and caramelised. Place the Brussels sprouts and broccoli on the tray, both with their flat side facing down. Drizzle with more olive oil, sprinkle with salt and pepper. Place in oven for 15-20 minutes, turning the tray halfway.
Meanwhile, for the dressing, whisk all ingredients together until smooth. Depending on the brand of tahini you use, you might need to add in a splash of water to loosen it. It might go solid when you do this but continue to whisk and it should go return to the consistency we’re after. I often use Melissa tahini, available at Harris Farm and select grocers.
Tear kale leaves into bite-sized pieces and place in bowl. Drizzle with olive oil and massage the kale to make sure it’s entirely coated. Remove Brussels sprouts and broccoli from oven – they should be looking a touch charred and golden. Sprinkle the chopped almonds and torn kale leaves onto the tray and return to the oven for another 5-7 minutes, until kale leaves are crispy. Watch this as kale chips burn really quickly.
Remove tray from oven. Drizzle the dressing over the green goods straight on the tray and use your tongs to coat it all. Place in bowl and garnish with torn parsley leaves.