Root Vegetable Salad

This dish is something light that will keep you warm but not cause you to lapse into a comatose nap. This roasted sweet potato salad is just what you need to be full without being sleepy.

   

Ingredients: 

 

Brussels sprouts - 9 cups (trimmed and thinly sliced) 

 

Sweet potato - 2 medium (peeled and cut into 1/2-inch cubes) 

 

Onion - 1 medium (sliced) 

 

Apple cider vinegar - 2 tbsp. 

 

Dijon mustard - 2 tsp. 

 

Honey - 1 tsp. (alternative: maple) 

 

Olive oil - 1/4 cup (plus more for baking sheets) 

 

Red pepper flakes - 1 tsp. 

 

Salt and Pepper - as needed 

 

Method of Preparation: 

 Preheat the oven to 450°F. Line two large racks with baking paper or foil, brushing lightly with oil. Toss the Brussels sprouts, sweet potato and onion with 2 tbsp. oil, red pepper flakes and salt. Arrange on a baking sheet and roast in the upper and lower thirds of the oven, stirring occasionally. Vegetables should be golden brown and tender (20 to 25 minutes). 

 

Then, in a large bowl, whisk the vinegar, mustard, honey and remaining 2 tbsp. oil. Add the vegetables, toss to coat and serve. 

 

Tip: Top with a tablespoon of roasted, salted sunflower seeds. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.