One-Tray Brussel Sprout & Roasted Almond Bake

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.