Brussels Sprout and Sweet Potato Salad

brussels-sprout-sweet-potatoPhoto: Romulo Yanes; Stylist: Megan Hedgpeth

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

  • 1/4 teaspoon crushed red pepper flakes

  • Salt

  • 2 tablespoons cider vinegar

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

Preparation


  • Prep Time:

    25 min

  • Cook Time:

    25 min

  • Total Time:

    50 min
  • For tasty texture, top with a tablespoon of roasted, salted sunflower seeds—or indulge with a couple of crumbled slices of cooked uncured bacon.

  • Yield:
    4

Nutritional Information

Calories per serving:
324
Fat per serving:
15g
Saturated fat per serving:
2g
Cholesterol per serving:
0mg
Fiber per serving:
11g
Protein per serving:
8g
Carbohydrates per serving:
44g
Sodium per serving:
448mg
Iron per serving:
3mg
Calcium per serving:
121mg

This Recipe Is

Lori Powell

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