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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Miso Maple Sprouts + Creamy Beans
Ingredients
400g of Brussel Sprouts, halved
1 tbsp butter, or vegan alternative
2 tbsp miso paste (white or brown) 1 tbsp vegetable oil 1 tbsp maple syrup The juice of 1 lime or lemon1 jar of Organic White Beans, with their bean stock
1 tbsp sesame seeds (optional) Chilli oil, for garnish (optional)Directions
Heat the oven to 200C. Tumble the sprouts into a large roasting tray and toss with the oil, a good pinch of salt and pepper. Roast for an initial 20 mins.
Add the miso and butter to a bowl, with the lime/lemon juice and maple syrup and mash together.
Spoon the butter into the sprout tray and toss well. Roast for a further 10 mins until caramelised and glossy.
Meanwhile, heat the beans with with their bean stock in a pan over a medium heat. Simmer for 2-3 minutes to warm the beans through - some starches should release into a brothy consistency. Season well with lots of black pepper.
Spoon the beans onto a base of a serving platter, tumble over the crispy sprouts and finish with sesame seeds and chilli oil.
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