Sprout Slaw & Glazed Carrots
Looking to spruce up your Sunday roast? These side dishes will work a treat as an accompaniment for any meal and any leftover slaw is will be delicious the next day for your lunch.
Servings: 4 People (as a side)
Ingredients
Sprout Slaw
- 500 g Brussels sprouts
- 50g Almonds Toasted and roughly chopped
- 50 g Dried cranberries
- 5 tbsp Desiccated coconut Toasted
- 5 tbsp Olive oil
- 2 tbsp Apple cider vinegar
- 1 tbsp Maple syrup
- 1 tbsp Dijon mustard
- 1 Garlic clove Minced
- ¼ tsp Sea salt
Glazed Carrots
- 500 g Chantenay carrots
- The juice from 2 oranges
- 1 tbsp Red wine vinegar
- 1 Large knob of butter I used Naturli’ Vegan Block
- ½ Bunch of fresh thyme
Instructions
Sprout Slaw
- Cut off the tough ends of the sprouts and any browning outer leaves. Then finely slice them as thinly as possible.
- Whisk together the olive oil, vinegar, syrup, mustard and garlic then in a serving bowl, add the shredded sprouts with the almonds and dried cranberries and combine well so the sprouts are coated in the dressing . Sprinkle the toasted coconut over the top and serve.
Glazed Carrots
- Place the carrots in a large, wide pan and just cover with water. Add a good pinch of salt and grind of black pepper along with the orange juice, vinegar and butter.
- Bring to the boil and cook with the lid on for 20 minutes, or until the carrots are tender and starting to caramelise.
- Stir through the fresh thyme and serve.