Recipe courtesy of Mary Berg
Miso Maple Brussel Sprouts and Sweet Potatoes with Lentils
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 541
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 68
- Dietary Fiber
- 13
- Sugar
- 16
- Protein
- 20
- Cholesterol
- 0
- Sodium
- 638
- Total: 40 min
- Active: 10 min
Ingredients
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
Directions
- Preheat your oven to 400 degrees F (200 degrees 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 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.
- To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.