| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 541 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 13 g |
| Sugar | 16 g |
| Protein | 20 g |
| Cholesterol | 0 mg |
| Sodium | 638 mg |
| Serving Size | 1 of 4 servings |
| Calories | 541 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 13 g |
| Sugar | 16 g |
| Protein | 20 g |
| Cholesterol | 0 mg |
| Sodium | 638 mg |
Reviews
Delicious! Very satisfying too and I’m a big carnivore! I think I will make some miso/maple sauce to add at the end, since I really roasted my veg I lost some of both. Thr walnuts are lovely too. Next time I will get the French lentils, since I’ve never tried them.
I love this dish! It’s become a regular part of our meal rotation since I first saw it on Mary’s show. The most recent time I made it, I replaced one of the sweet potatoes with a large beet that I had leftover from dinner earlier in the week (cooked in the Instant Pot for a salad) – it worked great! Thanks Mary!
Delicious. I enjoy the brussels sprouts and sweet potatoes as a side as well. this dish will become part of my rotation.
This dish is really delicious! The first time I made it I only made the Brussel sprouts and sweet potato. It was so good! I made it as a side. Then I made it as a dish and it was even better. Thanks Mary!!!
I already like brussel sprouts, but this sure was a tasty variation! Thank you.
I’ve been making A LOT of her recipes lately and she has become my younger version of Ina. This is an especially tasty healthy version of a meal that feels complete without meat. I also substituted arugula for spinach and that really worked great with the slight sweetness of the Brussels sprouts sweet potato mixture. She’s absolutely my new FAVORITE chef!!
I made this for lunch today. It is way out of my comfort zone and I actually loved it! However, I will season the lentils and spinach a tad more aggressively next time. A nice surprise for sure!
I was really surprised in a good way! I need to eat clean due to health reasons. I was really full.
Delicious warm and even better cold the next day with a dollop of lebneh or plain Greek yogurt. Made it Sunday and have eaten some every day since! (Recipe makes a lot!)
Wow Delicious and Ez to make I’m eating it yet stopped to review it’s sooo goood!