Roasted Brussels sprouts and warm carrot salad
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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