Roasted Brussels Sprouts Salad
- 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.