Friday, March 8, 2013

Recipe: Roasted Brussel Spouts and Sweet Potatoes with Honey Dijon Dressing

Oh man, I made this last night based on stuff I had in the fridge and it was so so delicious I just had to share.  Pair it with a protein like chicken or fish and you have a complete, tasty meal!

Roasted Brussel Sprouts and Sweet Potatoes with Honey Dijon Dressing

Serves 4:
Prep time: 15 minutes
Cooking time: 20-30 minutes


For veggies:
  • ~20 brussel sprouts (or bag from Trader Joes) - cut off the little stalk and cut in half
  • 3-4 small sweet potatoes (or one LARGE one) - diced into cubes
  • 1 tablespoon olive oil
  • salt
For dressing:
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon olive oil
  • 1 clove minced garlic
  • 1/4 raisins
  • 1/4 slivered almonds (I didn't use due to my nut allergy but I think they would be a nice addition!)

1. Toss all your veggie ingredients in a bowl to coat with olive oil and salt
2. Spread on baking sheet
3. Roast at 375 until sweet potatoes are tender - 20-25 minutes
4. Meanwhile, whisk all dressing ingredients together in separate bowl
5. Combine roasted veggies and dressing and add extras
6. Eat it up!

Before roasting!
After roasting!
Question: Do you like brussel sprouts? I promise if you don't and try them roasted with a sweet dressing you will!!

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