Nothing much can beat roasted veg. We have a new found love of brussel sprouts, and roasting them makes them all the more delicious. They are roasted along with beetroot, carrots; all served with lentils and a tasty kumquat dressing.
Ingredients: 2 carrots, 150g brussel sprouts, 1 beetroot, a few stems of flat parsley, 4-5 kumquats.
Larder: 100g puy lentils, ½ a stock cube, olive oil, 1 tsp honey/sugar (optional extra: grilled salmon or chicken).
- Trim the ends and peel off the outer layer of brussel sprouts. Quarter the sprouts and chop the beetroot and carrots into small chunks.
- Place in a roasting tin, drizzle with olive oil, season with salt and pepper and roast for 25-30 minutes.
- Cook the lentils in 3 times their volume of water, crumble in half the stock cube and cover. Bring to the boil and simmer for 20-25 minutes until lentils are soft, but still have a little bite to them.
- If using, grill salmon or chicken while the lentils and veggies cook.
- While the lentils are cooking and veggies roasting, make a kumquat dressing. Without peeling, thinly slice the kumquats, place in a small sauce pan and cover with water (approximately 150ml), add 1 tsp honey or sugar and simmer until slightly syrupy. Taste for sweetness and add more honey/sugar if desired.
- Chop flat parsley leaves.
- When veggies and lentils are ready, mix the parsley into the roasted veg and serve on a bed of lentils with the kumquats on top.