Roasted Brussels Sprouts and Sweet Potato Salad
This Roasted Brussels Sprouts and Sweet Potato Salad combines the earthy flavors of perfectly caramelized Brussels sprouts with the natural sweetness of roasted sweet potatoes. A warm salad with contrasting textures and flavors, perfect for any season.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 medium sweet potatoes cut into 1-inch cubes
- 3 tablespoons olive oil divided
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ½ cup pecans roughly chopped
- ⅓ cup dried cranberries
- 2 tablespoons apple cider vinegar
- Salt and freshly ground black pepper to taste
- Optional: 2 ounces crumbled goat cheese
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Toss Brussels sprouts with 1.5 tablespoons olive oil, salt, and pepper. Arrange on one baking sheet in a single layer, cut side down.
- On the second baking sheet, toss sweet potato cubes with remaining olive oil, salt, and pepper.
- Place both sheets in the oven. Roast sweet potatoes for 25-30 minutes and Brussels sprouts for 20-25 minutes, or until golden brown and tender.
- While vegetables are roasting, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes, watching carefully to prevent burning.
- In a large bowl, combine roasted vegetables, cranberries, and pecans. Pour the dressing over while still warm and toss gently.
- Top with crumbled goat cheese if desired and serve warm or at room temperature.