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Brussels Sprout and Sweet Potato Salad

Photo: Romulo Yanes; Styling: Megan Hedgpeth

Prep time 25 mins
Cook time 25 mins
Yield

Serves: 4

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

Ingredients

  • 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
  • Salt
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey

Nutrition 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

How to Make It

  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.