Miso Maple Brussel Sprouts, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Miso Maple Brussel Sprouts and Sweet Potatoes with Lentils

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 servings



  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
  4. To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.