Brussel sprouts have a bad reputation in many kitchens, usually because of boiling these mini cabbages to oblivion. We show you the right way to bring out their flavour with this trout recipe, featuring golden roasted brussel sprouts, chickpeas & kale, sweet pear, creamy avo, toasted cranberries & sunflower seeds, drizzled with a creamy dressing.
Smoked Trout & Roasted Brussel Sprouts
Smoked Trout & Roasted Brussel Sprouts
with kale, pear & avocado
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Avocado
- Avocados
- Brussels Sprouts
- Chickpeas
- Cranberry & Seed Mix
- Fish
- Kale
- Lemon Juice
- Low Fat Plain Yoghurt
- Low Fat Yoghurt Plain
- Pear
- Pears
- Smoked Trout Ribbons
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST
Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. When the brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TOAST
Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & Chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Kale
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. When the brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TOAST
Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & Chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Kale
Place the shredded Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the brussels sprouts have 8-10 minutes remaining, pop in the tray of dressed kale and roast for the remaining time.
TOAST
Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the Avocados and remove the pips. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & Chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Kale
Place the shredded Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the brussels sprouts have 8-10 minutes remaining, pop in the tray of dressed kale and roast for the remaining time.
TOAST
Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the Avocados and remove the pips. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & Chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!
Frequently Asked Questions
What is the preparation time for Smoked Trout & Roasted Brussel Sprouts?
The preparation time for Smoked Trout & Roasted Brussel Sprouts with kale, pear & avocado is between 25 and 40 minutes.
What is the total time required to make Smoked Trout & Roasted Brussel Sprouts with kale, pear & avocado?
The total time required to make Smoked Trout & Roasted Brussel Sprouts with kale, pear & avocado is between 40 and 55 minutes.
How many servings does Smoked Trout & Roasted Brussel Sprouts provide?
4 servings
What are the main ingredients in Smoked Trout & Roasted Brussel Sprouts?
Avocado, Avocados, Brussels Sprouts, Chickpeas, Cranberry & Seed Mix, Fish, Kale, Lemon Juice, Low Fat Plain Yoghurt, Low Fat Yoghurt Plain, Pear, Pears, Smoked Trout Ribbons
What is the nutritional information of Smoked Trout & Roasted Brussel Sprouts?
Calories: 593, Carbs: 60 grams, Fat: grams, Protein: 25.3 grams, Sugar: 17.1 grams, Salt: 734 grams
How do I prepare Smoked Trout & Roasted Brussel Sprouts?
ROAST: Preheat the oven to 200°C. Spread the halved brussels sprouts and the drained chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). AVO & DRESSING: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until drizzling consistency. Dice the remaining avocado and season. KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. When the brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. TOAST: Place the cranberry & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO EAT: Make a bed of the roast veg & chickpeas. Scatter over the sliced pear, the diced avocado, and the chopped trout. Drizzle over the dressing and garnish with the toasted cranberry & seed mix. Indulge, Chef!
What should be prepared from my kitchen to make Smoked Trout & Roasted Brussel Sprouts?
Avocado, Avocados, Brussels Sprouts, Chickpeas, Cranberry & Seed Mix, Fish, Kale, Lemon Juice, Low Fat Plain Yoghurt, Low Fat Yoghurt Plain, Pear, Pears, Smoked Trout Ribbons
How many calories does Smoked Trout & Roasted Brussel Sprouts have?
593 calories
How much fat content does Smoked Trout & Roasted Brussel Sprouts have?
grams
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