Brussels Sprouts
Brussels Sprouts	g
White Miso	tbsp
Honey	tbsp
Mustard	tbsp
Olive Oil	tbsp
Salt & Pepper to taste
Butternut Orzo
Butternut Squash Purée	g
Shallots
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Orzo	g
Vegetable Broth	ml
Lemon Zest	tsp
Sprig of Fresh Thyme
Olive Oil
Salt & Pepper to taste

Roasted Brussels sprouts
1. Preheat the oven to 200°C and prepare a baking sheet with parchment paper.
2. In a small bowl, mix together the olive oil, miso, honey, and mustard.
3. Place halved Brussels sprouts on baking sheet and pour the miso and mustard mixture over top. Season with salt and pepper and mix all together until combined and coated evenly.
4. Roast the Brussels sprouts for 20 minutes or until tender and golden brown.
Butternut Orzo
5. First, make the butternut puree. Place a bigger pot over medium heat and pour in water. Peel and chop one smaller butternut, place it in the pot (add water if needed, squash needs to be covered). Bring to boil and cook for 15-20 minutes, until soft.
6. Once done, place cooked squash in the food processor and blend on high until completely smooth. Add cooking water if too thick.
7. Place a deep pot or dutch oven over medium heat, drizzle in olive oil. Add chopped shallots and cook until softened, about 3 minutes. Add crushed garlic, thyme and smoked paprika. Stir and cook until about 1 minute. Add orzo pasta and stir everything to coat in the spices and shallots. Season well with salt and pepper.
8. Add the vegetable stock to the pot and mix it all well. Bring to a boil and then simmer, until orzo is soft, about 8 minutes (stirring and scraping the bottom of the pot often – not to burn). Add more vegetable stock if necessary.
9. Once orzo is soft and the mixture is starting to get creamy, add the butternut cream to the pot and stir to combine. Bring orzo back up to a simmer. Add the lemon and adjust the taste if needed.
10. Top with the roasted Brussels sprouts.

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