Roasted Shredded Brussels & Sweet Potato Salad
Serves 415 mins prep30 mins cook
A perfect fall and holiday salad featuring roasted Brussels sprouts and sweet potatoes with a zesty Lemon-Caper-Parmesan Dressing. This healthy dish is topped with pomegranate seeds, pecans, and parsley, making it a delightful addition to any meal.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Add the Brussels to one sheet pan with 1 1/2 tablespoons of the oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper. Toss them together and spread out. Roast the Brussels for about 15-20 minutes, tossing halfway, until crisp. 3: To a separate sheet pan, add the sweet potatoes with the remaining oil, salt, garlic powder, and pepper. Toss to coat, spread them out, and roast for about 23-26 minutes, tossing halfway, until soft and slightly crisp. 4: While the 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 the roasted veggies, pomegranate seeds, pecans, parsley, and dressing. Toss to combine and serve with extra parmesan cheese.View original recipe