One-Tray Brussel Sprout & Roasted Almond Bake
with Baby Spinach & Shaved Parmesan
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!
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.
Ingredients
1 packet
Brussels sprouts
1
brown onion
1 clove
garlic
1 block
Parmesan cheese
(Contains Milk;)
1 tin
butter beans
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 tub
Dijon mustard
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
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.
Divide the brussel sprout and roasted almond bake between bowls and sprinkle over the shaved Parmesan.
