Roasted Brussels Sprouts and Sweet Potato Salad

Embrace the flavors of fall with our warm Roasted Brussels Sprouts and Sweet Potato Salad, tossed in a tangy balsamic vinaigrette. This hearty salad combines roasted Brussels sprouts and sweet potatoes, creating a comforting yet refreshing dish perfect as a side or a main course when paired with grains like quinoa or farro.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 cups sweet potatoes, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup chopped walnuts (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer.
3. Roast for 25-30 minutes, or until the vegetables are golden and tender, stirring halfway through.
4. In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard to create the dressing.
5. Drizzle the roasted vegetables with the balsamic dressing and toss to coat. Add walnuts for extra crunch, if desired.
6. Serve warm, garnished with fresh parsley, and enjoy as a side dish or over a bed of quinoa or farro for a complete meal.