Brussels Sprouts Sweet Potato Salad

Brussels Sprouts Sweet Potato Salad
  • 2 cups peeled and diced into 1-inch pieces butternut squash
  • 1 cup peeled and diced into 1-inch pieces sweet potatoes
  • 8 ounces shredded Brussels sprouts
  • cooking spray
  • 1/2 teaspoon red pepper flakes
  • salt and ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon vinegar
  • 2 teaspoons Dijon mustard


  1. Preheat oven to 400 degrees F (200 degrees C). Place butternut squash, sweet potato, and Brussels sprouts on a baking sheet. Spray lightly with cooking spray; season with red pepper flakes, salt, and ground black pepper.
  2. Roast in the preheated oven, stirring every 10 minutes, until vegetables are soft, about 30 minutes.
  3. Whisk olive oil, vinegar, and Dijon mustard together in a small bowl. Remove vegetables from oven; toss in the vinegar mixture until coated.

05/14/2018
Brussels Sprouts Sweet Potato Salad, recipe PT15M PT1H 5 455 calories

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