Slaw is a classic - but I like to mix things up, so here I've roasted Brussels sprouts, kale and radiccio to create a beautiful, crunchy warm slaw. 






Skill level

No votes yet


  • 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 

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.


  1. Heat oven to 230°C (450°F).
  2. 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.
  3. Whisk together shallot, vinegar, Dijon and syrup in a small bowl. While whisking, slowly drizzle in remaining oil. Season with salt and pepper. 
  4. Transfer vegetables to a serving bowl. Toss with dressing, sprinkle with cheese, pomegranate and walnuts.