- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 250 g Brussels sprouts, thinly sliced
- 4 cups (about 270 g) thinly sliced kale
- 1 small head radicchio, thinly sliced
- ¼ cup (60 ml) olive oil, divided
- Kosher salt to taste
- Freshly ground black pepper
- ½ shallot, finely minced
- 1½ tbsp (30 ml) balsamic vinegar
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) maple syrup
- 75 g crumbly blue cheese
- ¼ cup (50 g) pomegranate seeds
- ¼ cup (40 g) toasted chopped walnuts
Instructions
- Heat oven to 230°C (450°F).
- Toss Brussels sprouts, kale and radicchio with 3 tsp (15 ml) olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until beginning to wilt and brown, about 6 to 8 minutes, tossing halfway through.
- Whisk together shallot, vinegar, Dijon and syrup in a small bowl. While whisking, slowly drizzle in remaining oil. Season with salt and pepper.
- Transfer vegetables to a serving bowl. Toss with dressing, sprinkle with cheese, pomegranate and walnuts.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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