Brussels Sprouts And Sweet Potato Salad

1. 1

   Preheat oven to 450u00b0F. 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. 2

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

3. 3

   Variation on the dressing: Combine 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1/4 teaspoon kosher salt, and fresh ground pepper. Whisk vigorously. To serve, place Brussels sprouts shavings on a plate, then top with potatoes, Sharp cheddar cheese (or aged Gouda), 1 cup pecan pieces, and dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.