Roasted brussels sprouts and lentil salad

This delicious golden roasted brussels sprout and lentil salad is great for lunch or as a salad side for dinner. It's also perfect for diabetics.

  • 10 mins preparation
  • 1 hr 20 mins cooking
  • Serves 2
  • Print


Roasted brussels sprouts & lentil salad
  • 3/4 cup (150g) dried french-style green lentils
  • 1 1/2 cup (375ml) water
  • 8 brussels sprouts, trimmed, halved
  • olive-oil spray
  • 2 tablespoon slivered almonds, toasted
  • 1/4 cup fresh mint leaves
  • 2 tablespoon low-fat balsamic vinaigrette
  • 2 tablespoon shaved parmesan


Roasted brussels sprouts & lentil salad
  • 1
    Place lentils and the water in a small saucepan, bring to the boil over high heat. Reduce heat to low; simmer, covered, for 45 minutes or until lentils are tender. Drain.
  • 2
    Preheat oven to 200°C.
  • 3
    Cook sprouts in a small saucepan of boiling water, uncovered, for 3 minutes; drain. Line an oven tray with baking paper. Spread sprouts on tray; spray with oil. Transfer to oven; roast for 20 minutes or until golden.
  • 4
    Place lentils, sprouts, nuts, mint, vinaigrette and parmesan in a bowl; season with pepper to taste. Toss to combine


This is a great side for grilled chicken or fish. If brussels sprouts aren’t available use chopped cabbage