Roast Brussels sprouts and broccoli with spiced honey and gnocchi
Roast Brussels sprouts and broccoli with spiced honey and gnocchi

Roast Brussels sprouts and broccoli with spiced honey and gnocchi

Roast Brussels sprouts and broccoli with spiced honey and gnocchi

Consider this a remedy to make you forget the soggy, overboiled Brussels of your childhood and reclaim the humble sprout as the spectacular side it can be. A flavour bomb of roasted, toasted tumble of Brussels sprouts, broccoli, and gnocchi with harissa and sweetened with honey. It’s the festive side you never knew existed, but soon, you won’t be able to feast without it.

To Serve

Serve alongside your main event or toss it with fresh rocket to make for a hearty roasted salad. 

Ingredients

Brussels sprouts (26%), broccoli (26%), gnocchi (26%) [potatoes 63%, wheat flour, parmesan cheese (milk, salt, culture, non-animal rennet enzyme), egg, salt], grape tomatoes, olive oil, honey, roasted red capsicum (peppers, water, sugar, salt, vinegar), garlic, cumin ground, salt, coriander ground, dry chilli, black pepper. Lemon oil (olive oil, lemon juice, lemon zest)

Nutritional Info

Serving Size: 170g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1349 kJ 794 kJ
PROTEIN 6.7 g 3.9 g
FAT (TOTAL) 20.9 g 12.3 g
-SATURATED 3.5 g 2.1 g
CARBOHYDRATE 24.0 g 14.1 g
-SUGARS 12.2 g 7.2 g
SODIUM 178 mg 105 mg

Allergens

Does contain: eggs, gluten, milk, wheat

May contain: crustaceans, fish, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts
View full details

SIZE GUIDE

CLOSE

Serves 4

SERVES 4

680g- serves 4 as a side dish or more as part of a buffet.

To Cook

prep level
No Prep

Preheat oven to 200 degrees. Remove the plastic film. Set aside the sachet of lemon oil dressing. Lightly drizzle the vegetables and gnocchi with some olive oil. DEFROSTED: Cook for 20 minutes, shake the tray halfway through. FROZEN: Cook 25-30 minutes, shake the tray halfway through. Remove from the oven, set aside for 5 minutes then toss together with the lemon oil dressing.