Curtis Stone's roasted brussels sprouts salad with lemon vinaigrette

Drizzled with lemon vinaigrette and packed with veggies, this roasted brussels sprout salad is great for dinner or lunch the next day.



Note: + cooling time



  • 2 small gold sweet potatoes, cut lengthways into wedges
  • 4 small carrots, peeled, halved lengthways
  • 1 tbs maple syrup
  • 1/4 cup (60ml) olive oil
  • 250g brussels sprouts, halved
  • 1 tsp olive oil, extra
  • 2/3 cup (140g) quinoa, rinsed, drained
  • 1 avocado, stoned, peeled, chopped
  • 1/2 cup (50g) walnuts, toasted, coarsely chopped
  • 2 tbs pepitas (pumpkin seeds), toasted, coarsely crushed
  • Lemon vinaigrette
  • 1 garlic clove
  • 1/2 cup (125ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • 2 tbs tahini



Preheat oven to 220°C. Line 2 large baking trays with baking paper. In a large bowl, add sweet potato, carrot, maple syrup and 2 tbs oil. Toss to coat. Season with salt. In a medium bowl, toss the brussels sprouts with the remaining oil. Season with salt. Place sweet potato on 1 prepared tray. Place carrot and brussels sprouts on remaining tray. Roast, turning occasionally, for 20-30 mins or until the vegetables are tender and caramelised.


Meanwhile, heat extra oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for 3 mins or until toasted. Add 1 cup (250ml) water and 1/4 tsp salt and bring to the boil. Reduce heat to medium-low. Cover and cook for 20 mins or until the liquid is absorbed. Set aside to cool slightly.


To make lemon vinaigrette, process garlic in a food processor until finely chopped. Add the lemon juice, oil and tahini and blend until creamy. Season.


Divide the quinoa among serving bowls. Top with sweet potato, carrot, brussels sprouts and avocado. Drizzle with lemon vinaigrette. Sprinkle with walnut and pepitas to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.