2tablespoonsolive oil(or sub vegetable, rapeseed or coconut oil)
20French (green) beans, trimmed and halved
2clovesgarlic, grated or minced
1tablespoontamari(or soy sauce if not gluten-free)
1heaped tablespoon miso(ensure gluten-free if necessary)
Optional: pinch of chilli flakes/cayenne chilli pepper
Handful of walnuts, roughly chopped
Instructions
Cut the Brussels sprouts in half and then (very finely) chop each half horizontally. Alternatively, you could shred them using a mandoline or pass them through a shredder setting on a food processor
Heat up the oil in a frying pan and once hot, add all the ingredients apart from the walnuts
Place a lid over the frying pan as this will make the vegetables cook quicker
Cook on a low heat, stirring occasionally, until the Brussels sprouts have softened and the French beans are tender but still have a little bite. The miso should have slightly caramelised too - this will take between 10-15 minutes
Take off the heat, stir in the walnuts and transfer to your serving dish