With the holiday season fast approaching, my mind is full of warming flavours, festive colours, spiced vegetables and celebratory plant-based salads. This month, we will celebrate our first Thanksgiving holiday in the US and I’m totally psyched about cooking for the occasion.

Thanksgiving is a big deal in the United States. As expected, there is a rich tradition in the food that is served on the Thanksgiving table. There are classics such as turkey with stuffing, green bean casserole, pumpkin pie, roast potatoes and cranberry sauce. There are the more offbeat dishes such as sweet potatoes with marshmallows and hush puppies (deepfried cornmeal balls). And then there are brussels sprouts!

For me, no vegetable symbolizes the holiday season quite like these spunky little brassicas. I first fell in love with brussels sprouts when we lived in London, where they are a Christmas lunch essential. Since then, they have starred at the top of my holiday eating list. For Thanksgiving, they will again take centre stage.

One of my favourite flavours to combine with sprouts is mustard. Brussels sprouts are in the same brassica family as mustard and possess a natural bitterness, making this an incredibly harmonious pairing. My mustard dressing is spiked with sweet maple syrup, brightened up with apple cider vinegar and given texture with whole mustard seeds. The result is a sophisticated salad that will not fail to impress holiday guests.

Roasted brussels sprouts and pan-fried beans with lentils and maple-mustard dressing

Use honey in place of maple syrup, if you prefer.

Gluten free | Vegan

Serves 4

500g Brussels sprouts, trimmed and halved
extra virgin olive oil
¾ cup Puy lentils,
½ clove garlic, skin removed
200g green beans, trimmed
¼ cup chopped flat-leaf parsley
¼ cup mint leaves
Sea salt and black pepper

Maple Mustard Dressing

1 tsp brown mustard seeds
1 tsp yellow mustard seeds
1 clove garlic, minced
2 tsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp maple syrup
3 tbsp extra virgin olive oil
pinch of sea salt

Preheat oven to 200˚C/392˚F.

On a large baking tray, lay out the Brussels sprouts and drizzle with olive oil. Season well with sea salt and roast in the hot oven for 20-25 minutes, or until golden and tender.

Meanwhile, in a medium pan of water, add the lentils, ½ clove garlic and a big pinch of sea salt. Cover, bring to the boil, and then turn down the heat to medium. Cook for 15-20 minutes, until the lentils are just tender. Drain. Mash up the garlic with a fork (it will be very mushy by now) and stir it through the lentils (It adds tremendous flavour!).

While the lentils are cooking, heat a medium frying pan on medium-high heat. Add some olive oil and add the beans. Shake the pan and fry for just 4-5 minutes, turning the beans often until they are just tender and some have turned golden.

To make the dressing, heat a small pan on medium heat. Dry fry both mustard seeds until they pop – this should take 1 – 1 ½ minutes. Once ready, place the seeds into a small bowl and add all the other ingredients. Whisk everything together.

Combine the brussels sprouts, lentils, and green beans. While the vegetables are still warm, pour over the maple-mustard dressing. Season with sea salt and black pepper. To serve, sprinkle over the parsley and mint.