Miso Maple Brussel Sprouts and Sweet Potatoes with Lentils

Deselect All

3 tablespoons olive oil

3 tablespoons maple syrup

1 tablespoon white miso paste

300 grams Brussels sprouts, trimmed and halved (about 4 cups)

2 medium sweet potatoes, peeled and cut into 1-inch pieces

Freshly ground black pepper

1 cup Puy lentils (200 grams)

1 tablespoon extra-virgin olive oil

1 lemon, zested and juiced

1/4 cup finely chopped parsley

2 cups baby spinach

Kosher salt

1/2 cup chopped walnuts, toasted