Sprout and Chicory Roasted Salad

So a little update/change, for now I’m going to stop posting a review every Monday morning as it’s just too much work with my healthy sweet business and posting two recipes a week and all the other stuff I’ve got to do! Soooo, I’m just going to post them every now and then or just sum up my favourite treats of the month in my monthly favourites at the end of each month! That way, if you love my little reviews, you’ll still get them, just not every week!

Now for today’s super yummy and of course, festive and winter themed recipe!

Today I’m sharing a super easy one pan roast dish with is packed full of fruit and vegetables, super flavoursome, colourful, delicious and comforting! It’s basically a warm winter salad but better as it’s roasted and golden and charred and everything is better roasted and charred right?! Oh and it contains crunchy, golden nuts! Also a real game changer!

If you don’t fancy this as a main or love it so much you want to have it again, try it as a side to a roast dinner or even better, christmas dinner! Your friends and family won’t be passing on the sprouts this year!

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Ingredients – serves two

240g brussle sprouts

2 heads of chicory, bottom removed and cut into three wedges

2 red onions, cut into six wedges

1 clementone, peeled and segmented

50g frozen fresh cranberries

10g each of hazelnuts, pecans and walnuts, soaked overnight, drained and rinsed

1 tbsp dried thyme

2 tbsp coconut oil

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Method

Preheat the oven to 210 degrees.

Place everything into a roasting dish.

Pop in the preheated oven for 20 minutes.

Remove the dish from the oven, shake and flip everything around and then pop back in the oven for a further 20 – 25 minutes – until golden.

Remove the dish from the oven and divide the roast between two bowls.

Enjoy,

Leitchy xx

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