serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp + 1 tsp (45 ml) olive oil
- 2 tbsp + 1 tsp (45 ml) maple syrup
- 3 tsp white miso
- 300 g (about 4 cups) Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cut into 2.5 cm (1”) pieces
- Freshly ground black pepper
- 1 cup (200 g) Puy lentils
- 3 tsp extra virgin olive oil
- 1 lemon, zested and juiced
- ¼ cup finely chopped parsley
- 2 cups baby spinach
- kosher salt
- ½ cup chopped walnuts, toasted
Instructions
- Preheat your oven to 200°C (400°F).
- 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 caramelised 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 3-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.
- 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.
- To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
