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Photo of Roasted Brussels sprouts and warm carrot salad by WW

Roasted Brussels sprouts and warm carrot salad

8
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
Brussel sprouts and bacon go together like peas in a pod! This hearty family dish is a must-try.

Ingredients

Brussels sprouts

650 g, halved

Carrot(s)

4 medium, sliced diagonally

Garlic

4 clove(s), thinly sliced

Shortcut bacon

112 g, (Buy 125g) fat trimmed, cut into strips

Fresh thyme

1 tbs, (5 sprigs)

Olive oil

1 tbs

Brown rice, dry

½ cup(s), (100g)

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Sunflower seeds

2 tbs, toasted (see tip)

Reduced fat feta cheese

50 g, crumbled

Fresh herbs

¼ cup(s), micro herbs

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place brussels sprouts, carrot, garlic, bacon, thyme and oil in a large bowl. Season with salt and pepper and toss to coat. Arrange in a single layer on a large baking tray. Bake for 30 minutes or until golden and tender. Discard thyme.
  2. Meanwhile, cook rice following packet instructions until tender. Drain well.
  3. Combine rice. lentils and roasted vegetables in a large bowl. Toss to combine. Top with sunflower seeds, feta and herbs to serve.

Notes

SERVING SUGGESTION: Salad of mixed leaves drizzled with balsamic vinegar. TIP: To toast sunflower seeds, toss them in a small non-stick frying pan over medium heat until golden.

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