The Sydney Morning Herald, Brisbane Times, and The Age all publish the same recipe item by Adam Liaw: a roasted Brussels sprout salad. The descriptions focus on how the Brussels sprouts are prepared and seasoned to become the main ingredient. Across the sources, the salad highlights “green leaves” added alongside the roasted sprouts, creating a mixed-texture dish. The sources also agree that the Brussels sprouts are sweetened with a small amount of maple syrup, balancing the savoury elements of the roasting process. While the excerpts do not list every ingredient or step in detail, they consistently describe the overall approach: roasting Brussels sprouts until they are the centre of the dish, pairing them with fresh leafy greens, and using maple syrup to add sweetness. All three outlets frame the result as a standout salad built around Brussels sprouts, rather than a side dish, with the additional greens and maple-based seasoning providing the defining characteristics.