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Roasted Brussels Sprouts Salad
This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.
👥 5 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●whisk
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.
2
Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.
3
Transfer the vegetables to the oven and roast for ⏱️ 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional ⏱️ 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.
4
While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.
maple syrup ($0.64)2 Tbspapple cider vinegar ($0.15)2 TbspDijon mustard ($0.02)1 tsp
5
Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for ⏱️ 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.
6
Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.
7
Crumble the goat cheese over the salad just before serving. Enjoy!
Nutrition Facts
calories
366 kcal
fat Content
24 g
serving Size
1 cup
fiber Content
7 g
sodium Content
301 mg
protein Content
7 g
carbohydrate Content
33 g
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