Hasselback miso roasted vegetables recipe
Use up root vegetables in this spectacular vegan hasselback tray bake recipe. We've used a pouch of pre-cooked Beluga lentils to save you time too.
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Ingredients
- 1.1kg mixed root vegetables, trimmed and scrubbed
- 2 tbsp light olive oil
- 2 oranges
- 3 tbsp white miso paste
- 4 tbsp maple syrup
- 1 tsp chilli flakes (optional)
- 3 star anise
- 2 x 250g pouches cooked lentils (we used Merchant Gourmet beluga lentils
- 50g toasted nuts, roughly chopped (we used pecans)
- 100g baby leaf spinach
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