Roasted brussel sprouts with mustard and mint

(serves 2)

Another brussels sprouts experiment - this time roasted rather than raw. I think i prefer this personally, the sprouts turned out a bit sweeter and softer but still crisp. Mustard definitely goes well and gives the sprouts a nice strong flavoursome coating, whilst the leek sweetens the dish and mint gives the salad a fresh feel. Yes, i think it is worth a try and i would do it again.

Prep time: 10 min

Cooking time: 30 min

Ingredients
250g brussel sprouts
1 leek
100g baby spinach
1/2 punnet cherry tomatoes, halved
2 slices prosciutto
3 sprigs mint, leaves torn off

Dressing
1/2 tsp dijon mustard
1 tsp lemon juice
1 T olive oil
1 tsp honey
salt and pepper

Method
1. Preheat the oven to 180˚C.
2. Take the outer leaves off the cabbage, halve and dress with olive oil, salt and pepper.
3. Cut the leek into thick diagonals and dress with olive oil, salt and pepper.
4. Roast the brussel sprouts and leek in the oven for about 20-25 minutes until soft with crispy edges.

5. Meanwhile prepare the dressing by combining the ingredients in a small jar and shake well.
6. Assemble the salad by combining the spinach, tomatoes, sprouts, leek and mint. Toss with the dressing then top with prosciutto torn into thin slices.