Roasted Brussels Sprouts Salad

3:10 pm on 17 July 2015


  • 400g brussels sprouts
  • extra virgin olive oil and lemon-infused olive oil
  • freshly grated nutmeg
  • freshly ground black pepper
  • flaky sea salt
  • 3 oranges, peeled and segmented
  • ¼ cup chopped walnuts
  • 1 hot red chilli, thinly sliced
  • 2 tbsp snipped chives
  • 2 tbsp shredded mint


Preheat oven to 200°C. Trim Brussels sprouts and cut in half, or into quarters if large. Line a shallow ovenproof tray or tin with baking paper and put in prepared sprouts. Drizzle with 1 tablespoon olive oil, then massage in with the hands. Add nutmeg, pepper and a good sprinkle of sea salt then tilt the paper and gently toss the sprouts around so they are evenly seasoned.

Cook Brussels sprouts for 15-20 minutes in preheated oven, gently turning them once, or until lightly browned and crisp; don’t let them blacken or they will taste bitter. Remove from oven and cool.

Peel oranges with a serrated knife, then cut in between each piece of membrane and release the fillets of orange. Cut orange fillets in half. Transfer to a shallow serving bowl with walnuts, chilli, chives and mint. When sprouts are cool, add to serving bowl with 1 tablespoon lemon oil if you have it (or extra virgin olive oil) and a good sprinkle of sea salt.

Toss gently and serve immediately.

From Jesse Mulligan, 1–4pm

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