Roasted Brussels Sprouts Salad
This Roasted Brussels Sprouts Salad combines butternut squash, sweet potatoes with a tangy Dijon dressing for a cozy cold weather salad!
Servings: 5 servings
Ingredients
- 1 cup Sweet Potatoes peeled and diced into 1 inch pieces
- 2 cups Butternut Squash peeled and diced into 1 inch pieces
- 8 ounces Brussels Sprouts shredded
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Dijon Mustard
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Salt and Pepper
Instructions
- Preheat oven to 400 F and line a large baking sheet with parchment paper.
- Place butternut squash, sweet potato and brussels sprouts on baking sheet and spray with a little cooking spray then sprinkle crushed red pepper flakes over vegetables and salt and pepper as desired.
- Roast vegetables 30 minutes stirring once every 10 minutes.
- While vegetables are roasting, whisk together the mustard and oil in a small bowl.
- Remove vegetables from oven, toss in the dressing and serve immediately. Keep leftovers in the refrigerator up to one week.
Notes
- Save yourself some prep time and purchase shaved Brussels sprouts at the grocery store. You could also use the food processor to give them a quick pulse to chop. I also like this veggie chopper from Amazon.
- After rinsing and chopping your Brussels sprouts be sure to pat them dry to absorb the excess moisture. This helps them crisp up in the oven.
- Space the chopped vegetables out to ensure they roast evenly and caramelize on the outside.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 286mg | Potassium: 470mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10129IU | Vitamin C: 51mg | Calcium: 56mg | Iron: 1mg