Ingredients
200g brussel sprouts
1 tbsp of maple syrup
2tbsp of olive oil
2 large sweet potatoes
1 tbsp of pickled cabbage
30g of pecans
50g of dried cranberries
15g of coconut flakes
Dressing:
1tbsp of miso paste
1tbsp of almond butter
1tsp of dijon mustard
1tbsp of sesame oil
1tbsp of lime juice
Directions
First, preheat the over the 200C. Cut the sweet potato into small chunks, the brussels in half. Mix the maple and olive oil together with a pinch of salt. Divide in half and dress half on the potatoes and other on the brussels. Place the potatoes in the oven and roast for 35-40 minutes until cooked through and golden. Turn half way through.
Place the brussels in a frying pan and fry for 15 mins until golden.
Mix together with the rest of the ingredients. Whisk the dressing ingredients together and serve on top.
