Red Sprout Salad

Date published: Friday, July 17, 2015     Author: Joanna M.     Comments: 0

Why not make the most of the beautiful colours in the 'Red' brussell sprout, actually more of a vibrant purple! Tossed with golden hazelnuts and bright cranberries. Pretty as a picture, tasting as good as it looks.


375g red brussell sprouts 

1/4 cup of hazel nuts ( toasted)

1/4 cup of dried cranberries

The juice of 1/2 lemon

1 tablespoon of butter

Olive oil

Salt & pepper


Gently peel the leaves of the brussell spouts using a pairing knife by cutting of the leaves from the bottom. Set aside. Roughly bash the hazelnuts, leaving most whole. 

In a pan, melt the butter. Add a good dash of olive oil. Put the cranberries into the pan and toss for about a minute. Add the brussell sprout leaves to the pan and mix through for about a minute ( just to warm through). Squeeze over the lemon juice and gently mix through. Pop onto a serving plate, then sprinkle with the hazelnuts. Viola!

Serves 2 people as a side.


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