Brussels Sprout and Sweet Potato Salad

brussels-sprout-sweet-potato Photo: Romulo Yanes; Stylist: Megan Hedgpeth


  • 1 1/2 pounds Brussels sprouts, trimmed and thinly sliced (about 9 cups)
  • 2 medium sweet potatoes (about 1 lb. total), peeled and cut into 1/2-inch cubes (about 2 3/4 cups)
  • 1 medium onion, sliced (about 2 1/4 cups)
  • 1/4 cup extra-virgin olive oil, plus more for baking sheets
  • 1/4 teaspoon crushed red pepper flakes
  • Salt
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey


1. Preheat oven to 450°F. Line 2 large baking sheets with foil and brush lightly with oil. Toss Brussels sprouts, sweet potatoes and onion with 2 Tbsp. oil, red pepper flakes and salt. Arrange in a single layer on baking sheets. Roast in upper and lower thirds of oven, stirring occasionally, until golden brown and tender, 20 to 25 minutes.

2. In a large bowl, whisk together vinegar, mustard, honey and remaining 2 Tbsp. oil. Add vegetables, toss to coat and serve.

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  • Yield: 4

Nutritional Information

Calories per serving: 324
Fat per serving: 15g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 11g
Protein per serving: 8g
Carbohydrates per serving: 44g
Sodium per serving: 448mg
Iron per serving: 3mg
Calcium per serving: 121mg

Good to Know

For tasty texture, top with a tablespoon of roasted, salted sunflower seeds—or indulge with a couple of crumbled slices of cooked uncured bacon.