Tuesday 18 December 2018

Roasted Pear, Brussels Sprouts and Toasted Coconut Salad - Vegan Christmas Side Dish

Hey beautiful readers! Christmas is SO close and I'm finding it difficult to contain my excitement. Over the weekend I decided I'd test out a festive recipe ahead of the big day - a delicious vegan side dish that is sure to wow my family. Well...hopefully! I certainly think it's the bees knees; the perfect combination of sweet, slightly bitter, crunchy and delicate. Some people absolutely detest Brussels sprouts, but I'll venture to say that it's probably because they haven't had it cooked the right way. Give this recipe a try and you won't be disappointed.

(serves 2)
- 300g Brussels sprouts
- 2 cloves garlic
- 1 tbsp sunflower oil
- Salt and pepper
- 1 pear
- Leafy salad greens
- 1/2 cup shredded beetroot
- Handful toasted coconut

For the dressing:
- 1/4 cup lemon juice
- 2 tbsp olive or sunflower oil
- Salt and pepper, to taste
- 1 tsp finely chopped parsley

Start by removing the stems of the Brussels sprouts. Peel the outer layer and giving them a rinse. Place in a pot of boiling water for about 4-5 minutes. You want them to still be firm - nothing worse than mushy sprouts! Drain and allow to cool slightly before slicing thinly.

Finely chop the garlic and toss with the sprouts, along with the tablespoon of sunflower oil. Arrange on one side of a baking tray.

Thinly slice the pear and lay the slices on the other side of the baking tray.

Bake in a preheated oven at 200 degrees Celsius for 15 minutes.

Assemble the salad by placing all the ingredients in a large salad bowl - be as generous with the leafy salad greens as you want.

Whisk the salad dressing ingredients together and drizzle over the top.

You might also enjoy my festive chilli Brussels sprouts.

1 comment: