Brussels Sprouts and Sweet Potato Salad

Brussels Sprouts and Sweet Potato Salad

 

  • 1 ½ pounds Brussels sprouts, trimmed and thinly sliced
  • 2 medium sweet potatoes, peeled and cut into 1/4 –inch cubes
  • 1 medium onion, sliced
  • ¼ cup extra-virgin olive oil, plus more for baking sheets
  • ½ teaspoon crushed red pepper flakes
  • Salt
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey

 

  1. Preheat oven to 450 degrees. Line 2 large baking sheets with foil and brush lightly with oil. Toss Brussels sprouts, sweet potatoes and onions in a single layer on baking sheets. Roast in upper and lower thirds of oven, stirring occasionally until golden brown and tender, 20 to 25 minutes.
  2. In a large bowl, whisk together vinegar, mustard, honey and remaining 2 tablespoons oil. Add vegetables, toss and coat to serve.

 

  • 324 calories
  • 15 grams fat
  • 8 grams protein
  • 44 grams carbsDSC_1127
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