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Brussels sprouts sweet potatoes onion extra-virgin olive oil red pepper salt cider vinegar mustard honey
Viewed: 113 - Published at: a year agoIngredients
- 1 1/2 pounds Brussels sprouts, trimmed and thinly sliced (about 9 cups)
- 2 sweet potatoes (about 1 lb. total), peeled and cut into 1/2-inch cubes (about 2 3/4 cups)
- 1 medium onion, sliced (about 2 1/4 cups)
- 1/4 cup extra-virgin olive oil, plus more for baking sheets
- 1/4 teaspoon crushed red pepper flakes
- 1 pinch salt
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
Method
- Preheat oven to 450°F. Line 2 large baking sheets with foil and brush lightly with oil. Toss Brussels sprouts, sweet potatoes and onion with 2 Tbsp. oil, red pepper flakes and salt. Arrange in a single layer on baking sheets. Roast in upper and lower thirds of oven, stirring occasionally, until golden brown and tender, 20 to 25 minutes.
- In a large bowl, whisk together vinegar, mustard, honey and remaining 2 Tbsp. oil. Add vegetables, toss to coat and serve.
- Variation on the dressing: Combine 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1/4 teaspoon kosher salt, and fresh ground pepper. Whisk vigorously. To serve, place Brussels sprouts shavings on a plate, then top with potatoes, Sharp cheddar cheese (or aged Gouda), 1 cup pecan pieces, and dressing.
