Miso Maple Brussel Sprouts And Sweet Potatoes With Lentils Food

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

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

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.

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