Roasted Brussels & Sweet Potato Salad
Serves 415 mins prep20 mins cook
A vibrant holiday salad featuring roasted Brussels sprouts and sweet potatoes, dressed with lemon, capers, and parmesan for a festive touch.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. 2: Add the Brussels sprouts to one sheet pan with 1.5 tablespoons of oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper. Toss them together, then spread out. Roast for about 15-20 minutes, tossing halfway. 3: For the sweet potatoes, add them to a separate sheet pan with remaining oil, salt, garlic powder, and pepper. Toss to coat and roast for about 23-26 minutes, tossing halfway. 4: While veggies roast, make the dressing by whisking together olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, parmesan cheese, and water. 5: In a bowl, combine roasted veggies, pomegranate seeds, pecans, parsley, and dressing. Toss to combine and serve with extra parmesan cheese.View original recipe