Roasted Brussels Sprout Salad with Caramelized Lemon Dressing
30 min
Vegan
30592
For 2 Portions
500 g
Brussels sprout
250 g
cannellini beans, canned
40 g
sunflower seed
10 g
parsley, fresh
1
lemon
15 ml
maple syrup
4 tbsp
olive oil
1 tsp
whole grain mustard
1 clove(s)
garlic
salt
pepper
1. All set?
2. Preheat oven to 390°F (fan, recommended) or 415°F (conventional).
3. Thoroughly wash Brussels sprouts and remove outer leaves. Slice finely.