Brussels Sprouts Sweet Potato Salad

1. 1

   Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.

2. 2

   Place butternut squash, sweet potato and brussels sprouts on baking sheet and spray with a little cooking spray then sprinkle crushed red pepper flakes over vegetables and salt and pepper as desired.

3. 3

   Roast vegetables 30 minutes stirring once every 10 minutes.

4. 4

   While vegetables are roasting, whisk together vinegar, mustard and oil in a small bowl.

5. 5

   Remove vegetables from oven, toss in the dressing and serve immediately.

6. 6

   Keep leftovers in the refrigerator up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.