Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C fan (200°C static / 395°F).
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For
2
M
I
Ingredients
500
g
Brussels sprouts, shaved
1
Red onion, sliced
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Per Serving
Calories
500kcal
Fat
21g
Carbs
70g
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🫙 Store in the fridge for up to 4 days. ❄️ Not suitable for freezing.
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Kirsten B
14 days ago
So yum! Very filling 👌
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Gigi
14 days ago
Amazing, so happy you enjoyed it x
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A
Alistair L
2 months ago
I made a version of this out of what I had in the fridge and it was great, thanks. Main changes were swapping sweet potato for beetroot and adding a bed of steamed kale to bulk out the quantities that I had to hand.
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Gigi
2 months ago
So happy it worked well for you, Alistair!☺️ great swaps!
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A
Anna S
2 months ago
This is quite good, but it comes to 900 kcal per portion according to my calculations…
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Gigi
2 months ago
Hey Anna 🙂 900 kcal would be very high for a single portion. This recipe makes 2 portions, coming out at roughly ~500 kcal per portion. If you’re getting a higher number, it’s likely the full recipe is being counted as one serving rather than two.
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Anna S
2 months ago
Thanks for responding :) this is my calculation for the whole recipe, 1600 kcal. I’m just curious where we differ. Do you not count the olive oil? Also now I see that in the ingredients the 3 tbsp olive oil is listed under the dressing but in the method it is for drizzling. Where should it go?
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Gigi
2 months ago
It's important when looking at tracker apps to know that macros change a lot depending on the brand and data base being used. Having a quick look at your data, it seems your white beans are much higher calorie than the ones I used (139 kal per 100g vs 85 kal per 100g). You also have 30g of nutritional yeast which is more than the recipe calls for (3 tablespoons of yeast is around 15g, so would be 50 kal not 100 kal). The remaining delta is probably due to differences in maple syrup brand and weights for the sweet potato (medium can mean different things to different people so I will try and use gram measurements in future to be more precise). Having said that, I'll take another closer look at my calculations and update if necessary to make sure it's totally accurate. Thank you for flagging and hope that helps!
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M
Milana B
2 months ago
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Gigi
2 months ago
Lovely!!🥰
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S
Sara H
2 months ago
Loved this! The crispy garlicky beans are my new go-to croutons 🥰 My sweet potatoes were tiny, so the ratio was different but so delicious
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Gigi
2 months ago
Using the crispy beans as croutons is a total game changer, right?! you can also add them in soups, it's really a nice way to add a boost of protein and fibre. So glad it was still delicious even with the tiny sweet potatoes, sometimes those little ones have the best flavour anyway!
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E
El
3 months ago
Made this for lunch today and it was so tasty, crunchy and fresh. I substituted pomegranate molasses for maple syrup as it's what I had on hand. Also added some roasted walnuts for extra crunch. Fabulous!
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Gigi
3 months ago
Love the walnut addition - great shout!! 💛💛
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F
Fiona B
3 months ago
This was absolutely delicious! I made it just for me, so now I have a bowl for tomorrow too 😃
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Gigi
3 months ago
Leftovers often taste better too! Enjoy! xx
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R
Raffaela
3 months ago
So tasty! Thank you Gigi 💚
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Gigi
3 months ago
Thank you and looks great! xx
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Barbara G
3 months ago
Very delicious and filling.
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Claudi Hö
3 months ago
Loved it a lot. Sadly had no pomegranates seeds, but it was still delicious.
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Gigi
3 months ago
Love this !! :) if you have them you can swap the pomegranate seeds for dried cranberries that will work too x
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V
Valerie D
3 months ago
My beans didn’t look as crispy as yours 🥲… Great flavour though!
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Gigi
3 months ago
Hi Valerie! I’m so glad you enjoyed the flavour 💛 For crispier beans, the key is removing as much moisture as possible, really pat them dry with a clean towel or paper. Make sure they’re spread in a single layer on the tray and nicely coated in olive oil, as that really helps with crisping. If you can, use a fan oven or air fryer for best results (a static oven works too, it just takes a bit longer). These tips together should do the trick!
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L
Lucy G
4 months ago
Absolutely delicious. I swapped butter beans for cannellini and dried cranberry for the pomegranate as that's all I had but all worked well and found it very filling. The dressing is fabulous. Sorted tea tonight and semi prepped for lunch box tomorrow 😋
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Gigi
4 months ago
Love the swaps, Lucy 😍 Cannellini work so well here, and dried cranberries are a great stand-in for pomegranate. So happy it kept you full too, and extra points for sorting both dinner and lunch 🙌
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Cecilia B
4 months ago
Excited to try the Brussels sprouts in a new fashion! Light meal but very comforting food. I would add more protein to feel more fulfilled.
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Gigi
4 months ago
So glad you enjoyed it 🥰 Brussels sprouts are such an underrated comfort food!
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Cecilia B
3 months ago
Yes, I was surprised! Very tasty all together. Forgot to mention the dressing which was delicious 👌
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J
Jasmine A
4 months ago
Loved it!! The flavor is amazing
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Gigi
4 months ago
❤️❤️❤️
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Sara M
4 months ago
Very nice wintery salad! I couldn’t find pomegranate so I used cooked cranberries instead!
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Gigi
4 months ago
That's a great substitution! Glad you loved it!
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L
Lena H
4 months ago
Looks great! I cannot see the nutrition details though :(
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Gigi
4 months ago
They should appear now :)
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Cheryl W
4 months ago
Outstanding! I cooked my Brussels a bit longer, and substituted garbanzo beans as I didn’t have cannellini on hand. The dressing is absolutely delicious!
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Gigi
4 months ago
Hi Cheryl ! Super happy you liked it! Love the swap with garbanzo beans :)
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180°C fan (200°C static / 395°F).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Ingredients
500
g
Brussels sprouts, shaved
1
Red onion, sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
500kcal
Fat
21g
Carbs
70g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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🫙 Store in the fridge for up to 4 days. ❄️ Not suitable for freezing.
Only visible to you
Made it?
Cancel
Kirsten B
14 days ago
So yum! Very filling 👌
Like
Reply
Cancel
Gigi
14 days ago
Amazing, so happy you enjoyed it x
Like
Reply
Cancel
A
Alistair L
2 months ago
I made a version of this out of what I had in the fridge and it was great, thanks. Main changes were swapping sweet potato for beetroot and adding a bed of steamed kale to bulk out the quantities that I had to hand.
Like
Reply
Cancel
Gigi
2 months ago
So happy it worked well for you, Alistair!☺️ great swaps!
Like
Reply
Cancel
A
Anna S
2 months ago
This is quite good, but it comes to 900 kcal per portion according to my calculations…
Like
Reply
Cancel
Gigi
2 months ago
Hey Anna 🙂 900 kcal would be very high for a single portion. This recipe makes 2 portions, coming out at roughly ~500 kcal per portion. If you’re getting a higher number, it’s likely the full recipe is being counted as one serving rather than two.
Like
Reply
Cancel
A
Anna S
2 months ago
Thanks for responding :) this is my calculation for the whole recipe, 1600 kcal. I’m just curious where we differ. Do you not count the olive oil? Also now I see that in the ingredients the 3 tbsp olive oil is listed under the dressing but in the method it is for drizzling. Where should it go?
Like
Reply
Cancel
Gigi
2 months ago
It's important when looking at tracker apps to know that macros change a lot depending on the brand and data base being used. Having a quick look at your data, it seems your white beans are much higher calorie than the ones I used (139 kal per 100g vs 85 kal per 100g). You also have 30g of nutritional yeast which is more than the recipe calls for (3 tablespoons of yeast is around 15g, so would be 50 kal not 100 kal). The remaining delta is probably due to differences in maple syrup brand and weights for the sweet potato (medium can mean different things to different people so I will try and use gram measurements in future to be more precise). Having said that, I'll take another closer look at my calculations and update if necessary to make sure it's totally accurate. Thank you for flagging and hope that helps!
Like
Reply
Cancel
M
Milana B
2 months ago
Like
Reply
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Gigi
2 months ago
Lovely!!🥰
Like
Reply
Cancel
S
Sara H
2 months ago
Loved this! The crispy garlicky beans are my new go-to croutons 🥰 My sweet potatoes were tiny, so the ratio was different but so delicious
Like
Reply
Cancel
Gigi
2 months ago
Using the crispy beans as croutons is a total game changer, right?! you can also add them in soups, it's really a nice way to add a boost of protein and fibre. So glad it was still delicious even with the tiny sweet potatoes, sometimes those little ones have the best flavour anyway!
Like
Reply
Cancel
E
El
3 months ago
Made this for lunch today and it was so tasty, crunchy and fresh. I substituted pomegranate molasses for maple syrup as it's what I had on hand. Also added some roasted walnuts for extra crunch. Fabulous!
Like
Reply
Cancel
Gigi
3 months ago
Love the walnut addition - great shout!! 💛💛
Like
Reply
Cancel
F
Fiona B
3 months ago
This was absolutely delicious! I made it just for me, so now I have a bowl for tomorrow too 😃
Like
Reply
Cancel
Gigi
3 months ago
Leftovers often taste better too! Enjoy! xx
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Reply
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R
Raffaela
3 months ago
So tasty! Thank you Gigi 💚
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Gigi
3 months ago
Thank you and looks great! xx
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B
Barbara G
3 months ago
Very delicious and filling.
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Claudi Hö
3 months ago
Loved it a lot. Sadly had no pomegranates seeds, but it was still delicious.
Like
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Gigi
3 months ago
Love this !! :) if you have them you can swap the pomegranate seeds for dried cranberries that will work too x
Like
Reply
Cancel
V
Valerie D
3 months ago
My beans didn’t look as crispy as yours 🥲… Great flavour though!
Like
Reply
Cancel
Gigi
3 months ago
Hi Valerie! I’m so glad you enjoyed the flavour 💛 For crispier beans, the key is removing as much moisture as possible, really pat them dry with a clean towel or paper. Make sure they’re spread in a single layer on the tray and nicely coated in olive oil, as that really helps with crisping. If you can, use a fan oven or air fryer for best results (a static oven works too, it just takes a bit longer). These tips together should do the trick!
Like
Reply
Cancel
L
Lucy G
4 months ago
Absolutely delicious. I swapped butter beans for cannellini and dried cranberry for the pomegranate as that's all I had but all worked well and found it very filling. The dressing is fabulous. Sorted tea tonight and semi prepped for lunch box tomorrow 😋
Like
Reply
Cancel
Gigi
4 months ago
Love the swaps, Lucy 😍 Cannellini work so well here, and dried cranberries are a great stand-in for pomegranate. So happy it kept you full too, and extra points for sorting both dinner and lunch 🙌
Like
Reply
Cancel
Cecilia B
4 months ago
Excited to try the Brussels sprouts in a new fashion! Light meal but very comforting food. I would add more protein to feel more fulfilled.
Like
Reply
Cancel
Gigi
4 months ago
So glad you enjoyed it 🥰 Brussels sprouts are such an underrated comfort food!
Like
Reply
Cancel
Cecilia B
3 months ago
Yes, I was surprised! Very tasty all together. Forgot to mention the dressing which was delicious 👌
Like
Reply
Cancel
J
Jasmine A
4 months ago
Loved it!! The flavor is amazing
Like
Reply
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Gigi
4 months ago
❤️❤️❤️
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Reply
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Sara M
4 months ago
Very nice wintery salad! I couldn’t find pomegranate so I used cooked cranberries instead!
Like
Reply
Cancel
Gigi
4 months ago
That's a great substitution! Glad you loved it!
Like
Reply
Cancel
L
Lena H
4 months ago
Looks great! I cannot see the nutrition details though :(
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Gigi
4 months ago
They should appear now :)
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C
Cheryl W
4 months ago
Outstanding! I cooked my Brussels a bit longer, and substituted garbanzo beans as I didn’t have cannellini on hand. The dressing is absolutely delicious!
Like
Reply
Cancel
Gigi
4 months ago
Hi Cheryl ! Super happy you liked it! Love the swap with garbanzo beans :)
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