Broccoli, Kale & Sweet-Crispy Brussel Sprout Hash [Vegan, Gluten Free & All Green]

• Vegan
• Gluten free

• Produce

  • 1 Broccoli, large
  • 2 cups Brussel sprouts
  • 5 Kale, medium
  • 2 Spring onion, small

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 small handful Almonds, lightly toasted

Found on fofoko.com

Description

Ingredients

• 3 tbs olive oil (divided)
• 1 large broccoli (head cut into small florets, stem halved and cut into 1cm pieces)
• 2 cups brussel sprouts (quartered)
• 2 tsp Brown sugar
• 5 medium kale leaves (stems (ribs) removed, roughly chopped)
• 2 small spring onion (finely sliced)
• small handful slivered almonds (lightly toasted)
• salt and pepper to taste

Directions

• Preheat an oven to 180C and line a baking tray with baking paper.
• Toss brussel sprouts, brown sugar and a tablespoon of olive oil together on the tray and roast for about 20 minutes (or until nice and crispy) - meanwhile, heat the remaining olive oil in a frypan on the stove over medium heat.
• Add in the broccoli stem and cook for a few minutes or until slightly softened.
• Next add in the kale and broccoli florets (plus 1/3 cup water - standing back because oil will spit a little) and cover losely the pan loosely with alfoil so the veggies can steam a little.
• When all of the water has evaporated, remove the foil, continuing to cook - until the vegetables are still just cooked (still slightly crunchy).
• Take mix off the heat, season with salt and pepper and add in the spring onions, slivered onions and brussel sprouts tossing to combine.