Step 1

Preheat your oven to 400°F (200°C).

Step 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.

Step 3

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.

Step 4

Meanwhile, rinse the lentils in a fine-mesh sieve.

Step 5

Add the lentils into a saucepan and cover with about three-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.

Step 6

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. Set aside.

Step 7

Spoon the lentils onto a serving dish and top with the roasted brussels sprouts and sweet potatoes and a scattering of walnuts. Enjoy!

Step 8

Preheat your oven to 400°F (200°C).

Step 9

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.

Step 10

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.

Step 11

Meanwhile, rinse the lentils in a fine-mesh sieve.

Step 12

Add the lentils into a saucepan and cover with about three-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.

Step 13

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. Set aside.

Step 14

Spoon the lentils onto a serving dish and top with the roasted brussels sprouts and sweet potatoes and a scattering of walnuts. Enjoy!

Step 15

Preheat your oven to 400°F (200°C).

Step 16

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.

Step 17

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.

Step 18

Meanwhile, rinse the lentils in a fine-mesh sieve.

Step 19

Add the lentils into a saucepan and cover with about three-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.

Step 20

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. Set aside.

Step 21

Spoon the lentils onto a serving dish and top with the roasted brussels sprouts and sweet potatoes and a scattering of walnuts. Enjoy!