MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS

Miso Maple Brussel Sprouts and Sweet Potatoes with Lentils image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

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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

Steps:

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.