Healthy Food · Wellness

Brussels sprouts sweet potato salad

If you are looking for a super simple way to get your veggies in, this recipe is perfect. We ended up pairing it with a pan-seared mahi-mahi and it was perfect.

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Veggie Ingredients:

  • 4 carrots
  • 1 med-large sweet potato
  • 1 pound Brussels sprouts
  • ½ onion, chopped
  • 2 T. olive oil
  • 1 t. Salt
  • 2 t. Pepper
  • 2 t. Garlic powder
  • 2 t. basil

Sauce

  • 2 T. Olive oil
  • 3 t. Dijon mustard
  • 2 t. Apple cider vinegar
  • Dash of salt
  • 1 t. Chili flakes (if you like spice). You could also do a small amount of diced jalapeno here!

Instructions for the Veggies:

  1. Turn oven to 400 degrees and get out a sheet pan
  2. Thinly slice the carrots, chop the sweet potato into ¼ inch square pieces and chop the onion. Quarter the Brussels sprouts so they are bite-sized.
  3. Place all veggies on the sheet pan, evenly spread out.
  4. Sprinkle with all the seasonings and olive oil.
  5. Bake in the oven about 20 minutes, or until cooked!

Instructions for the Sauce:

  1. While the veggies are baking, mix together ingredients for the dressing. It won’t make a large amount, but just enough to coat the veggies. I used a whisk for this process.

When the veggies are fully cooked, mix together in a bowl with the sauce. You can serve hot immediately, or serve cold. Up to you!

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