Roasted Brussels Sprouts and Sweet Potato Salad with Maple Dijon Dressing

This roasted Brussels sprouts and sweet potato salad is an easy side dish that is full of flavor! The vegetables are roasted until tender then tossed in a tangy maple dijon dressing for an extra punch of flavor! It’s perfect for any meal!

Cooking Equipment:

Baking sheet, small bowl, large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted, Brussels Sprouts, Sweet Potato, Salad, Maple Dijon Dressing

Meal:

Side Dish

Cooking Method:

Roasting

Dietary Restrictions:

Vegetarian

Servings:

Ingredients:

200g Brussels sprouts, halved

1 large sweet potato, cubed

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons maple syrup

1 tablespoon dijon mustard

2 tablespoons apple cider vinegar

Cooking Instructions:

Preheat oven to 400°F (200°C).

Place the Brussels sprouts and sweet potato cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine.

Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and lightly browned.

Meanwhile, in a small bowl whisk together the maple syrup, dijon mustard and apple cider vinegar until combined. Set aside.

Once the vegetables are done roasting, transfer them to a large bowl and pour over the dressing. Toss to combine until everything is evenly coated in the dressing. Serve warm or cold as desired.

Nutrition:

Calories – 250; Fat – 8g; Carbohydrates – 40g; Protein – 6g; Sodium – 150mg

Rating:

Did You Know?

The state of Kentucky is famous for its bourbon whiskey.