Name: Brussels Sprout and Sweet Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves: 4
Ingredients: 1 ½ 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); 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

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.

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Brussels Sprout and Sweet Potato Salad

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