One-Tray Brussel Sprout & Roasted Almond Bake

Name: One-Tray Brussel Sprout & Roasted Almond Bake with Baby Spinach & Shaved Parmesan
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Brussels sprouts; 1 brown onion; 1 clove garlic; 1 block Parmesan cheese; 1 tin butter beans; 1 packet slivered almonds; 1 tub Dijon mustard; 2 tsp white wine vinegar; 1 bag baby spinach leaves

with Baby Spinach & Shaved Parmesan

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Our recipe developers know good food and two of their absolute favourite winter ingredients are brussel sprouts and butter beans. They may not be the most famous or popular of winter fare, but just try them in this recipe and we’re sure they’ll become your favourites, too!

Allergens:

Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels sprouts

brown onion

1 clove

garlic

1 block

Parmesan cheese

1 tin

butter beans

1 packet

slivered almonds

1 tub

Dijon mustard

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tsp

white wine vinegar

Nutritional Values

per serving

Calories2280 kcal

Fat40.8 g

of which saturates8.9 g

Carbohydrate15.4 g

of which sugars11.9 g

Protein23.5 g

Sodium493 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Peeler

•Baking Paper

•Baking Tray

•Strainer

•Small Bowl

•Spoon

•Large Bowl

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Trim the ends off the brussel sprouts and slice into quarters. Slice the brown onion into 1 cm wedges. Finely grate ½ of the Parmesan cheese and use a vegetable peeler to shave the remaining 1/2 into pieces. Peel and finely grate the garlic.

Place the brussel sprouts and the brown onion onto the oven tray lined with baking paper. Sprinkle over the grated Parmesan, the garlic and a drizzle of olive oil, and season with a pinch of salt and pepper. Toss to coat and spread evenly across the tray. Place in the oven to cook for 10-12 minutes, or until tender. TIP: Roasting brussel sprouts until they turn golden brings out their natural sweetness.

Drain and rinse the butter beans. Once the brussel sprouts have finished cooking, remove the tray from the oven and scatter the butter beans and the slivered almonds across the tray. Place back into the oven to cook for a further 5 minutes, or until the almonds are lightly browned.

In a small bowl, combine the Dijon mustard, a drizzle of olive oil, the vinegar and a pinch of salt and pepper. Mix together and set aside.

In a large bowl, add the baby spinach leaves and the roasted brussel sprouts, onion, butter beans and almonds. Drizzle over the Dijon dressing and toss to coat. TIP: Dress the vegetables just before serving to avoid soggy leaves.