Brussel sprouts: love them or loathe them, they are a Christmas staple, right? No festive table would be complete without the humble Brussel!
I am one of those rare people who actually loves Brussels – any way you serve them. In fact, they are my favourite vegetable. But I have found that dishing them up when roasted and starting to crisp will turn even the most stubborn of sprout haters into a fan.
This Warm Rice, Roasted Sprout, Pecan & Pomegranate Salad is a delicious vegan dish to liven up Christmas tables. It is created in collaboration with Ross & Ross food, who make the most incredible Brussel Sprout Dust – the perfect seasoning to liven up sprouts like magic!
Anyway, this delicious, nourishing salad is a proper winter warmer.
It is packed with seasonal goodness, as well as flavour and texture, and makes a perfect side or main.
With onion, sprouts, pomegranates, chickpeas, pecans and wild rice, there really is so much goodness in this one simple dish. It also happens to be cosy, comforting and ultra satisfying, and I promise that guests will fall in love with it, too!
The chickpeas and quinoa in this dish add a touch of plant-based proteins. However, if you want to turn this into more of a meal, than please feel free to add in some crispy tofu, too! It would work perfectly in this gorgeous salad.
How do you like to dish up your sprouts?
Warm Rice, Roasted Sprout, Pecan & Pomegranate Salad
- Makes one large batch
- Serves 2-4
- 400g Brussel Sprouts, prepared and sliced in half
- Ross & Ross Brussel Sprout Dust (Use pinches of coriander, cumin and more to taste if you don’t have it)
- Drizzle oil
- Salt and pepper, to season
- For the salad –
- 400g cooked and prepared rice (I used wild rice and quinoa)
- Half tin chickpeas, drained
- One red onion, peeled and chopped
- 3 cloves garlic, minced
- Two handfuls pecans, chopped
- One small handful pistachios, chopped
- Salt and pepper, to taste
- Optional: Pinch Ross and Ross Brussel Sprout dust, to season, or chilli flakes
- Fresh lemon, parsley and pomegranate seeds to serve
- Start by preheating the oven to 200C. Place your prepared sprouts on a lined baking tray and drizzle in oil. Sprinkle over the sprout dust to coat, then season. Using your hands, toss the sprouts so that they are all evenly covered. Place in the oven to roast for 30 to 40 minutes, constantly checking that the sprouts are not burning or browning too fast. If they are, lower the heat. Remove once slightly crisp around the edges and a light brown. Set aside.
- In a large frying pan, heat some oil, then fry the onion for a few minutes. Add in the garlic and continue to fry, stirring often, until the onion is starting to go translucent. Tip in the cooked rice, pecans, chickpeas, pistachios and cooked sprouts – as well as the sprout dust or chilli flakes, if using – and continue to cook, stirring often, until warm and fragrant. Season to taste.
- Serve immediately, topped with plenty of pomegranate seeds, fresh parsley and drizzles of fresh lemon.