A flavoursome way to eat your greens, with the tastes of miso, chilli and maple syrup.

be_Miso maple greens

Serves: 4


Nothing beats using your own fresh produce or materials around the house.
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  • Miso dressing
  • What to do

  • 1. Preheat the oven to 180°C. Line a baking tray or roasting tin with baking paper.

  • 2. To make the miso dressing, place the ingredients in a small bowl and whisk until thoroughly combined.

  • 3. Spread the vegetables evenly across your lined tray, and place in the oven for 20 minutes, or until the zucchini is soft and the broccoli is crispy.

  • 4. Once the vegetables are cooked, toss them into a large bowl and pour the miso dressing on top. Stir gently to coat, and then serve. These keep well in the fridge for a few days in an airtight container.

  • Tip:

    These greens are perfect as a side with some protein, as a snack on their own or thrown in with some scrambled eggs.

    Recipe extracted from FODMAP Friendly by Georgia McDermott. Available now, Macmillan Australia, RRP $34.99.

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