If you’re working to keep your food budget tight and your nutrition high, one simple adjustment you can make is to make vegetables the center of your dining table, making meat either a small side or not present at all. Dishes with multiple vegetables, like one starchy and one green vegetable, will be more filling and nutritionally complete. If you’re worried about getting enough protein to feel full, add a can or two of low-sodium beans–they’ll taste great with this dressing and are inexpensive and pack with nutrition to boot.
Budget tip: Walnut oil isn’t something we all have on hand all the time. No worries. Unless you’re a pro chef or food critic, you may not notice the flavor difference of sticking with whatever oil you keep on hand. Sesame is a more common pantry option for a nutty flavor, and olive oil is good for its neutral flavor.
The simple dressing would work well with many combinations of vegetables. For variety, try beets, parsnips, carrots, turnip or squash. You could substitute wedges of cabbage for the sprouts too, if fresh sprouts aren’t in season. If you want a little more salt flavor, opt for low-sodium soy sauce over table salt for more flavor with less sodium.
Servings: 4 (257 G)
Prep Time: 10 min.
Cook Time: 30 min.
- 8 oz. Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and cubed
- 1 medium head of cauliflower, chopped
- 1 Tbsp. vegetable oil
- ¼ tsp. salt
- 2 Tbsp. lime juice
- 1½ tsp. yellow miso paste
- 2 Tbsp. walnut oil
- Black pepper, to taste
- Preheat oven to 400°F. Arrange Brussels sprouts, sweet potato and cauliflower on separate baking sheets. Toss with oil and salt to coat.
- Bake, turning every 10-15 minutes, until browned and soft, 15-30 minutes.
- Whisk together the lime juice, miso paste and walnut oil.
- Toss the vegetables together with dressing to coat. Season with pepper to taste and serve warm.