brussel sprout mushroom blue cheese
Roasted sprout mushroom blue cheese & walnut salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
A perfect recipe for using up the surplus Christmas brussel sprouts
Course: Christmas, Side Dish, Vegetarian
Cuisine: British
Keyword: roasted sprout mushroom blue cheese
Author: Laura Scott
  • 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
  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.