Brussels Sprout and Sweet Potato Salad

Brussels Sprout and Sweet Potato SaladRecipe

Photo: Romulo Yanes; Styling: Megan Hedgpeth

The side dish of champions, bite-sized sprouts and sweet potato make eating veggies easy and fun!

Serves: 4


+ Add To Shopping List
1 1/2 pounds Brussels sprouts, trimmed and thinly sliced (about 9 cups)
2 medium sweet potatoes (about 1 lb. total), peeled and cut into 1/2-inch cubes (about 2 3/4 cups)
1 medium onion, sliced (about 2 1/4 cups)
1/4 cup extra-virgin olive oil, plus more for baking sheets
1/2 teaspoon crushed red pepper flakes
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey


Prep: 25 Minutes
Cook: 25 Minutes

1. Preheat oven to 450°F. Line 2 large baking sheets with foil and brush lightly with oil. Toss Brussels sprouts, sweet potatoes and onion with 2 Tbsp. oil, red pepper flakes and salt. Arrange 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 Tbsp. oil. Add vegetables, toss to coat and serve.

Created date

December 2015

Nutritional Information

Calories 324
Fat 15 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8 g
Carbohydrate 44 g
Fiber 11 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 448 mg
Calcium 121 mg