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You are here: Home / Christmas / Roasted sprout mushroom blue cheese & walnut salad

Roasted sprout mushroom blue cheese & walnut salad

December 20, 2016 by Laura Scott 12 Comments

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I love how much more adventurous we have all become when it comes to serving Christmas vegetables. Sprouts used to be the worst, most loathed accompaniment. They smell awful when cooking (just like cauliflower) and I rarely get excited about eating something plain boiled, often for just a bit too long, because you got distracted by the thousand other things that need to be ready at the same time on Christmas day. And that extra glass of Champagne…

brussel sprout mushroom blue cheese

But then something happened. Magazines, chefs and cooks like Ottolenghi made us realise that sprouts should be shredded, baked, stir fried and roasted which is where my roasted sprout mushroom blue cheese and walnut salad takes its inspiration from.  Roasting sprouts are as good as roasted broccoli which is another revelatory way to enjoy what can be a dull vegetable.

brussel sprout mushroom blue cheese

I wanted to combine lots of festive flavours – as a way to enjoy all those surplus sprouts that inevitably linger at the end of a Christmas lunch. The lunch that has the most leftovers of any meal of the year – strange how there are never any pigs in blankets left though?!

brussel sprout mushroom blue cheese

This nutty, umami rich flavoured warm salad (thanks to the salty cheese and woodsy mushrooms) makes full use of the sprouts. All you need to do is chop them in half, along with the mushrooms and an onion or two and roast until golden brown on the edges (for about 20/25 minutes). Add the other ingredients once out of the oven and serve with some cold turkey, ham or stuffing either on the side or tossed into the warm salad.

For more Christmas sprout inspired recipes check out some of these ideas:

Brussel sprout & cranberry pasta bake – Foodie Quine

Leftover brussel sprout & gammon risotto – Cook Sister

Brussel sprouts with bacon, blue cheese & pecan nuts – Greedy Gourmet

Brussel sprouts with pomegranates & toasted nuts – Rough Measures

Maple glazed sprout tops, pork & polenta – Elizabeth’s kitchen diary

Ginger & sesame brussel sprouts – The Veg Space

Red cabbage & brussel sprout tart – Veggie Desserts

Stir fried sprouts with leeks, ginger, garlic & chilli – Tin & Thyme

brussel sprout mushroom blue cheese
Print

Roasted sprout mushroom blue cheese & walnut salad

A perfect recipe for using up the surplus Christmas brussel sprouts
Course Christmas, Side Dish, Vegetarian
Cuisine British
Keyword roasted sprout mushroom blue cheese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Laura Scott

Ingredients

  • A bowlful of leftover brussel sprouts
  • A packet of chestnut mushrooms quartered
  • A couple of onions sliced into chunks
  • A handful of walnuts toasted
  • A handful of blue cheese crumbled
  • A few toasted pumpkin seeds
  • A few dried cranberries
  • Olive oil
  • Salt & Pepper

Instructions

  1. Pre-heat the oven to 200 degrees
  2. Place the sprouts, mushrooms and onions in a mixing bowl and coat with olive oil, salt and pepper
  3. Transfer to a roasting tin/baking tray and roast for 20/25 mins until the sprouts begin to turn golden brown at the edges
  4. Remove from the oven and cool slightly before transferring to a serving bowl
  5. Sprinkle over the remaining ingredients and an extra drizzle of olive oil
  6. Serve warm or at room temperature

Recipe Notes

This salad can be made into more of a main meal by adding in shredded leftover turkey, ham or sausagemeat stuffing.

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Related

Filed Under: Christmas, Lunch, Salads, Vegetable dishes, Vegetarian dishes Tagged With: Blue Cheese, dried cranberries, Mushrooms, Olive il, Onions, Roasted sprouts, walnuts

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Comments

  1. Angela - Patisserie Makes Perfect says

    December 20, 2016 at 10:32 am

    This looks delicious! Sprouts and walnuts are some of my favourite Christmas flavours and this is such a great idea for leftovers instead of bubble and squeak as usual!

    Reply
    • Laura Scott says

      December 20, 2016 at 10:49 am

      You are right Angela, maybe sprouts can be loved now as much as all the other leftovers!

      Reply
  2. Isabella says

    December 20, 2016 at 1:15 pm

    This looks like a fab recipe for using up all those leftovers, I hate waste! The earthy flavour combinations sound so good, love the idea of the soft cheese with the crunchy walnuts.

    Reply
    • Laura Scott says

      December 20, 2016 at 1:31 pm

      I hate waste too Isabella, gotta make use of all the crazy amount of food we all buy for ONE day!

      Reply
  3. Laura @ KneadWhine says

    December 20, 2016 at 10:05 pm

    Sprouts are not popular with anyone in our household but me – I’m always keen to make use of new recipes to bring them onside. I wonder if this might work!

    Reply
    • Laura Scott says

      December 21, 2016 at 6:53 pm

      They are a tricky veg, I agree. I hope you have more success with them this year!

      Reply
  4. Kavey says

    December 23, 2016 at 9:50 am

    Now this is definitely the way to make sproutes more palatable! 😉

    Reply
    • Laura Scott says

      December 23, 2016 at 9:40 pm

      Pleased you think so Kavey!

      Reply
  5. Ren Behan says

    December 27, 2016 at 6:48 pm

    What a fabulous way to use sprouts Laura! They’re super delicous when roasted, and the ingredients you’ve included in this winter salad are perfectly inviting too. Yum!

    Reply
    • Laura Scott says

      January 3, 2017 at 1:42 pm

      Thanks Ren, since roasting sprouts, it’s hard to go back to eating them plain boiled!

      Reply
  6. Sally - My Custard Pie says

    January 1, 2017 at 1:52 pm

    I love a sprout – leftover or not…. and would have made this if I hadn’t already fried mine up with potatoes in a hash. Bookmarked though.

    Reply
    • Laura Scott says

      January 3, 2017 at 1:39 pm

      Hope you get to try it Sally, even if it is next Christmas!

      Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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