Maple Roasted Carrots, Brussels Sprouts & Date Salad
This festive salad showcases lots of colours that will look fabulous on the table, plus it's a creative way to use up those leftover Brussels sprouts!
The carrots are roasted with spices and maple syrup along with Brussels sprouts and dates and it's all served with a creamy lemon sauce.
Substitute:
- No carrots? Use parsnips or squash.
- No Brussels sprouts? Try with chopped cabbage instead.
- No ground cumin? Swap for ground coriander.
- No maple syrup? Use honey or golden syrup.
- No pomegranate? Swap for cranberries.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
300 g carrots
150 g Brussels sprouts
80 g Deseeded dates
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp maple syrup
1 tbsp olive oil
salt & pepper
For the dressing:
2 tbsp tahini
120 g yoghurt / vegan yoghurt
1 tsp lemon zest
1 tbsp lemon juice
olive oil
salt & pepper
For the topping:
2 tbsp Pomegranate seed
Recipe:
Preheat the oven to 190 C/170 fan/gas mark 5. Cut the carrots in half lengthwise.
In a mixing bowl, toss together the carrots, ground cumin, smoked paprika, olive oil, maple syrup and a pinch of both salt and pepper. Place in a roasting tray and roast for 25 minutes.
While they're cooking, shred the Brussels sprouts and roughly chop the dates.
Add the Brussels sprouts and dates to the carrots. Drizzle with olive oil, toss well and roast for 12 minutes.
In a mixing bowl, mix the yoghurt (or vegan yoghurt), tahini, lemon zest, lemon juice, 1 tbsp olive oil and a pinch of salt and pepper.
Spread the yoghurt mixture onto a serving plate.
Top with the roasted carrots, Brussels sprouts, dates, and pomegranate seeds.
Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Make roasted carrots and Brussels sprouts risotto or pasta sauce. Blend the roasted carrots with a little stock and pour into your almost cooked risotto (or al dente pasta) for a colourful and creamy result. Add the Brussels sprouts and serve!
