- Prep Time : 15 Minutes
- Cooking Time : 15 Minutes
4 x 100g Three River Farms Veal
350g brussels sprouts, halved
2 tbsp olive oil
1 tbsp fresh thyme leaves + extra, to serve
300g packet fresh microwave cauliflower rice
Baby spinach leaves, horseradish cream, to serve
Preheat oven to 200°C (180° fan-forced). Place brussels sprouts in a large baking tray, drizzle with half the oil, sprinkle with thyme and season. Toss to coat and cook in oven for 20-25 minutes or until golden and crispy.
Meanwhile, brush veal with remaining oil. Season veal and cook for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Prepare cauliflower rice according to packet instructions.
Serve veal with brussels sprouts sprinkled with extra thyme, cauliflower rice, baby spinach and horseradish cream.
Cauliflower rice can be found in the fruit and vegetable aisle of the supermarket.
Veal leg medallions or scotch fillet are also delicious in this recipe.
Add some pancetta or lemon zest to the brussels sprouts before roasting for extra flavour.