It’s not enough to eye those brussel sprouts smiling at you on the vegetable stands – get into action and make from them a superb fall salad! Did you know that brussel sprouts are best when baked? This recipe will show you how to bring out its flavors with an exquisite dressing!
Wash the brussel sprouts and remove damaged leaves. Cut them into half. Salt and pepper them and flavor them with ground cinnamon. Toss them together with two spoonfuls of rapeseed oil.
Place them on a tin and bake them until golden brown at 180 °C.
Pour the apricot vinegar in a small, closeable jar and add the flaxseed and black cumin oils, the mustard and the honey. Close the jar and shake its contents thoroughly to help the ingredients mingle.
Peel the orange, removing its white pith, too.
Toss the dressing together with the baked brussel sprouts and the orange sections.