Brussels Sprouts Sweet Potato Salad

Name: Brussels Sprouts Sweet Potato Salad
Ingredients: 1 cup sweet potatoes, peeled & diced into 1 inch pieces; 2 cups butternut squash, peeled & diced into 1 inch pieces; 8 ounces brussels sprouts, shredded; 2 tablespoons extra virgin olive oil; 2 teaspoons dijon mustard; 1/2 teaspoon crushed red pepper flakes; 1 dash salt & pepper

7 ingredients

6 steps

Ingredients

1 cup sweet potatoes, peeled & diced into 1 inch pieces
2 cups butternut squash, peeled & diced into 1 inch pieces
8 ounces brussels sprouts, shredded
2 tablespoons extra virgin olive oil
2 teaspoons dijon mustard
1/2 teaspoon crushed red pepper flakes
1 dash salt & pepper

Directions

1

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
2

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.
3

Roast vegetables 30 minutes stirring once every 10 minutes.
4

While vegetables are roasting, whisk together vinegar, mustard and oil in a small bowl.
5

Remove vegetables from oven, toss in the dressing and serve immediately.
6

Keep leftovers in the refrigerator up to a week.