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Miso maple brussels sprouts and sweet potatoes with lentils
You need to try these tender-on-the-inside, crispy-on-the-outside brussels sprouts with a tangy, salty miso maple glaze, served with creamy sweet potatoes and lentils. This is the perfect vegetarian side dish for your next dinner party!
SERVES
4
Ingredients
Miso Maple Brussels Sprouts and Sweet Potatoes
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 1 tbsp white miso paste
- 300 g (about 4 cups) brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- Freshly ground black pepper
Lentils
- 1 cup (200 g) lentils
- 1 tbsp extra virgin olive oil
- 1 lemon, zested and juiced
- 1/4 cup parsley, finely chopped
- 2 cups baby spinach
- Kosher salt
To Garnish
- 1/2 cup walnuts, chopped and toasted
Directions
For the brussels sprouts and sweet potatoes
- Preheat your oven to 400°F (200°C).
- Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the brussels sprouts and sweet potatoes, season with pepper and transfer onto a large rimmed baking sheet.
- Roast for 25 to 30 minutes or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
- Meanwhile, rinse the lentils in a fine-mesh sieve.
- Add the lentils into a saucepan and cover with about three-inches of water. Bring to a boil then cover and reduce heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl.
For the Lentils
- Drizzle lentils with extra virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine. Set aside.
To Serve
- Spoon the lentils onto a serving dish and top with the roasted brussels sprouts and sweet potatoes and a scattering of walnuts. Enjoy!
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