300g brussel sprouts, chopped finely
1/2 an onion, cut lengthwise into thin strips
2 to 4 button mushrooms (depending on size), chopped
2 tbsp pine nuts
1 tsp garlic, minced
2 tbsp olive oil
Salt to taste
For the dressing
2 tbsp balsamic vinegar
2 tbsp honey
1 tsp mustard - wholegrain or Dijon
METHOD
Arrange all the vegetables in a baking tray with the garlic and the oil. Roast at 200°C with a little salt of required for about 25ins. Remove from the oven and set aside to cool for 10 mins.
Whisk the dressing ingredients in a small bowl. Drizzle the warm salad with the dressing to serve. Serves 3 as a side.
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