Roasted Brussels sprouts salad with cranberries and charred lemon

Roasted Brussels sprouts salad with cranberries and charred lemon
Posted: 30/05/2026Updated: 30/05/2026

Thinly sliced Brussels sprouts, roasted and tossed in a creamy charred lemon, tahini and yoghurt dressing with dried cranberries. Finished with toasted garlic breadcrumbs and grated Parmesan.

Pairs well with lighter meats such as chicken, pork or salmon. It can be served as a light main salad in summer or as part of a larger meal such as a Sunday roast with roast potatoes and seasonal vegetables.

Active prep: 15 minutesActive cooking: 10 minutesPassive cooking: 15 minutes
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Nutrition and dietary facts

Per serving:Calories: 320kcal (14%), Protein: 10.5g (18%), Fat: 15.2g (19%), Saturated fat: 3g (20%), Carbohydrates: 38g (14%), Sugars: 12.6g (50%), Fibre: 6.8g (23%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.

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