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

Lori Powell
Recipe by Health January 2016

Gallery

Romulo Yanes; Styling: Megan Hedgpeth

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Yield:
Serves: 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • In a large bowl, whisk together vinegar, mustard, honey and remaining 2 Tbsp. oil. Add vegetables, toss to coat and serve.

Nutrition Facts

324 calories; fat 15g; saturated fat 2g; mono fat 0g; poly fat 0g; protein 8g; carbohydrates 44g; fiber 11g; cholesterol 0mg; iron 3mg; sodium 448mg; calcium 121mg.
Advertisement
Advertisement