Roasted Brussels Sprouts and Cavolo Nero with a Poppy seed dressing

Paahdettua ruusukaalia ja mustakaalia unikonsiemenkastikkeella 

So here is my annual Brussel sprout recipe. If you have been following me for a while, you will know I have Christmas childhood memories of mushy grey over cooked sprouts. In light of this I have been posting a new Brussel sprout recipe every year in an effort to show how, when cooked correctly, Brussel sprouts can be delicious. This time I have roasted them with cavolo Nero, another of my favourite vegetables. Roasting them together results in delicious tender caramelised sprouts and crispy cavolo Nero. I have paired the veg with a tangy poppy seed dressing, which complements the vegetables natural sweetness, and a sprinkling of pistachio dukkah.

For my precious recipes check out my Middle Eastern Roasted Brussel Sprouts, Sweet miso roasted Brussel sprouts with almond ‘parmesan’ and my Roasted Brussel Sprouts and Crispy Kale with a Tahini and Orange Dressing.

Roasted Brussel sprouts and cavolo Nero with a poppy seed dressing – serves 4

500 g brussel sprouts trimmed and halved

200 g cavolo nero

olive oil

salt and pepper

For the dressing:

1.25 dl/ 125 ml plant based yoghurt, unflavoured

2 tbsp cider vinegar

1 tbsp agave syrup

3 tbsp poppy seeds

pistachio dukkah to serve

Preheat the oven to 180 degrees c.

Toss the Brussel sprouts in a little olive oil, season well and spread out on a baking sheet. Cover with foil and roast in the oven for 10 minutes. Remove the foil and roast for a further 5 minutes.

Meanwhile remove the tough steams from the cavolo nero and rip in half if the leaves are particularly large. Toss in a little olive oil and season well, before spreading out along with the roasting sprouts. Roast the sprouts and cavolo nero for a further 6 to 8 minutes, until the sprouts are beginning to caramelise and the cavolo nero has crisped up.

While the veg is roasting quickly make the poppy seed dressing. Simply add all the ingredients to a small bowl and mix well. Season to taste.

Serve the cavolo nero with a good drizzle of dressing and a sprinkle of pistachio dukkah

Advertisement