Warm brussels sprouts & sweet potato salad
320cal, 6p, 25c, 19f (per meal)
1/2 lbs (198g)
2 sweetpotato, 5" long (420g)
1 cup (136g)
1/2 cup, chopped (59g)
2 tbsp (30mL)
1 tsp, leaves (1g)
1 tsp (1g)
2 tbsp (30mL)
1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.
3
Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.
4
Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.