500g sprouts, shredded
200g walnuts, roughly chopped
1 red onion, thinly sliced
2 leeks, thinly sliced
2 garlic cloves, crushed
1 tbsp butter
4 carrots, chopped into chunks
4 cooked beetroots (not in vinegar), chopped into chunks
1. Heat the oven to 190C/170C fan. In a bowl mix together the carrots, vinegar, honey, oil and seasoning. Spread on a baking sheet and roast for 25-30 mins. For the last 5 mins of cooking add the beetroot. Leave to cool.
2. Gently fry the sage, garlic, and red onion in a pan with the butter and season.
3. Add the leeks, when they start to soften add the sprouts, cook for approx. 3 minutes. Season to taste.
4. In a large serving bowl combine the sprout mix with the carrot and beetroot and the walnuts, toss to combine and serve warm.
Fresh sage is sometimes hard to get hold of but some supermarkets sell a frozen version, which works just as well.