Roasted Brussels Sprouts and Biltong Salad With Citrus Vinaigrette

Name: Roasted Brussels Sprouts and Biltong Salad With Citrus Vinaigrette
Total time: 45 min
Ingredients: 400g brussels sprouts; 400g broccoli; 60g biltong, thinly sliced (best to use medium dry biltong); Zest of one orange; 1 tablespoon toasted pepitas or sunflower seeds (to garnish); Dressing: 8 tablespoons olive oil; Dressing: 2 tablespoons sherry vinegar (can substitute with white wine vinegar or rice wine vinegar); Dressing: 1 tablespoon red wine vinegar; Dressing: 1 tablespoon balsamic vinegar; Dressing: 1 teaspoon Dijon mustard; Dressing: 1 shallot, finely chopped

www.djaysgourmet.com.au

If you’re a fan of crispy, golden roasted brussels sprouts, you’ll love this recipe which elevates these nutritional powerhouses to a new flavour high.

View full recipe on www.djaysgourmet.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.djaysgourmet.com.au.

Share this recipe:

Cooking tools:

Oven
Baking sheet
Mixing bowl
Chef's knife
Cutting board
Mason jar
Microplane
Measuring spoon
Serving platter

Ingredients

400g brussels sprouts
400g broccoli
60g biltong, thinly sliced (best to use medium dry biltong)
Zest of one orange
1 tablespoon toasted pepitas or sunflower seeds (to garnish)
Dressing: 8 tablespoons olive oil
Dressing: 2 tablespoons sherry vinegar (can substitute with white wine vinegar or rice wine vinegar)
Dressing: 1 tablespoon red wine vinegar
Dressing: 1 tablespoon balsamic vinegar
Dressing: 1 teaspoon Dijon mustard
Dressing: 1 shallot, finely chopped