- 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
- 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.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are soft, about 30 minutes.
- 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
recipepes.com
Brussels Sprouts Sweet Potato Salad, recipe
PT15M
PT1H
5
455 calories
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