
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- Yield:
4
For tasty texture, top with a tablespoon of roasted, salted sunflower seeds—or indulge with a couple of crumbled slices of cooked uncured bacon.
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