Miso maple Brussels sprouts and sweet potatoes with lentils

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

1. Preheat your oven to 200°C (400°F).
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 caramelised 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 and reduce heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl.
4. 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.
5. To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.