This hearty, flavorful bake combines the earthy sweetness of root vegetables with robust lentils and roasted Brussels sprouts, all elevated by a surprising, delightful crunch of spiced candied pecans.
Servings
4-6
Prep Time
35 minutes
Cook Time
50-55 minutes
Ingredients
For the Ember Root Purée Base:
- 2 large sweet potatoes (approx. 600g), peeled and diced
- 2 large parsnips (approx. 300g), peeled and diced
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup vegetable broth
- 1/2 cup full-fat coconut cream (from a can, unsweetened)
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
For the Lentil & Brussels Sprout Filling:
- 1 cup beluga lentils, rinsed
- 3 cups vegetable broth (or water) for cooking lentils
- 400g Brussels sprouts, trimmed and halved (or quartered if large)
- 1 small red onion, thinly sliced
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
For the Spiced Pecan Crunch Topping:
- 1 cup pecans, roughly chopped
- 2 tbsp brown sugar
- 1/4 tsp cayenne pepper (or to taste)
- 1 tsp fresh rosemary, finely chopped
- 1/2 tsp flaky sea salt
- 1 tbsp olive oil (or melted vegan butter)
Instructions
1. Prepare the Root Purée: Preheat oven to 400°F (200°C). Toss diced sweet potatoes and parsnips with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender. Alternatively, boil until tender. While roots roast, heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced shallots until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Set aside.
2. Make the Purée: Transfer the roasted (or boiled) root vegetables to a food processor or blender. Add the sautéed shallots and garlic, vegetable broth, coconut cream, smoked paprika, allspice, nutmeg, thyme, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning. Set aside.
3. Cook the Lentils: In a medium saucepan, combine rinsed beluga lentils with 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid. Set aside.
4. Roast Brussels Sprouts: While lentils cook, in a large bowl, toss the halved Brussels sprouts and sliced red onion with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast in the preheated oven (400°F/200°C) for 15-20 minutes, or until tender-crisp and lightly caramelized. In the last 5 minutes, add the sliced garlic. Once roasted, transfer to a bowl and toss with red wine vinegar and Dijon mustard.
5. Prepare the Spiced Pecan Crunch: In a small bowl, combine the chopped pecans, brown sugar, cayenne pepper, chopped fresh rosemary, flaky sea salt, and 1 tbsp olive oil (or melted butter). Mix well until the pecans are evenly coated.
6. Assemble the Bake: Lightly grease a 9×13 inch (or similar size) baking dish. Spread the Ember Root Purée evenly over the bottom of the dish. Layer the cooked lentil and roasted Brussels sprout mixture evenly over the purée. Finally, sprinkle the Spiced Pecan Crunch topping evenly over the lentil and sprout layer.
7. Bake: Place the baking dish in the oven (still at 400°F/200°C) and bake for 20-25 minutes, or until the topping is golden brown and fragrant, and the bake is heated through and bubbling slightly.
8. Serve: Let the bake rest for 5-10 minutes before serving. Enjoy warm as a main course or a hearty side dish.
Notes & Tips
- Vegan Option: This recipe is naturally vegan if using vegetable broth and coconut cream. Ensure your Dijon mustard is also vegan.
- Make Ahead: The root purée and lentil/Brussels sprout filling can be prepared a day in advance and stored separately in the refrigerator. Assemble and bake just before serving.
- Customization: Feel free to swap sweet potatoes for butternut squash or parsnips for celeriac in the purée. A pinch of smoked salt can further enhance the ’ember’ flavor.
- Texture: For an even crispier pecan crunch, you can briefly toast the pecans with the sugar mixture in a dry pan before adding to the bake, but watch carefully to prevent burning.
