A delicious salad that transforms Brussels sprouts into a flavorful dish, featuring a creamy dressing and crispy vegan bacon lardons. This recipe is easy to prepare and can be made ahead for convenience on special occasions.
1: Preheat oven to 200°C.
2: Boil sprouts until fork tender.
3: Drain sprouts and pat dry with paper towels.
4: Transfer the Brussels sprouts to a prepared tray and gently flatten each sprout with the base of a mug or glass.
5: Drizzle over some oil, season, and toss to coat. Spread into an even layer.
6: Roast for 20 minutes, turn sprouts over, and roast for a further 10-15 minutes or until golden and crispy.
7: While the sprouts are cooking, fry the bacon lardons until crispy.
8: Mix dressing ingredients together and then add the sprouts. Mix well until all are coated.
