We’re on a mission to prove that with the right dressing, any vegetable can be the star of the show.
By roasting these sprouts until they’re charred and crispy, then pairing them with our signature Miso Sesame-glazed pecans, we’ve turned a winter staple into a total craving. Finished with a creamy Tahini Lime drizzle, this is Brussels sprout-forward eating that feels like a celebration, not a chore.
INGREDIENTS
Serves 4:
2 sweet potatoes, chopped into cubes
300g brussels sprouts, halved
Olive oil
Salt
130g dry (uncooked) quinoa
2 handfuls of pecans
All Dressed Up Miso Sesame dressing
2 handfuls of edamame beans
1 handful of cranberries
150g crumbled feta
All Dressed Up Tahini Lime dressing
INSTRUCTIONS
Step 1: Preheat your oven to 220°C. Toss your cubed sweet potatoes and halved Brussels sprouts in olive oil and a pinch of salt. Spread them across a baking tray (or two) and roast. Give the sprouts about 22–25 minutes and the sweet potatoes 30–35 minutes, turning once, until everything is tender and beautifully charred.
Step 2: While the veg roasts, rinse the quinoa under cold water. Add it to a pot with 260ml of salted water and bring to a simmer. Cover and cook for 12–15 minutes until the water is absorbed. Let it rest for 5 minutes off the heat, then fluff it up with a fork.
Step 3: Place the pecans in a dry pan over medium heat. Once they start to smell toasted, pour in a generous squeeze of Miso Sesame dressing. Stir constantly for a minute or two until the nuts are glossy, sticky, and perfectly caramelized. Set aside to cool slightly.
Step 4: In a large serving bowl or platter, combine the fluffy quinoa, roasted vegetables, edamame beans, and cranberries. Gently fold in the crumbled feta and those sticky miso pecans.
Step 5: Smother the entire bowl with Tahini Lime dressing. Toss well to ensure every grain of quinoa is coated, then serve warm or at room temperature.
