Brussels sprouts sweet potato salad

Delight in the perfect blend of earthy Brussels sprouts and sweet potatoes in this delicious salad. A harmonious mix of flavors and textures awaits!

Ingredients:

• 1 cup sweet potatoes, peeled & diced into 1 inch pieces
• 2 cups butternut squash, peeled & diced into 1 inch pieces
• 230g brussels sprouts, shredded
• 2 tablespoons extra virgin olive oil
• 2 teaspoons dijon mustard
• 1/2 teaspoon crushed red pepper flakes
• 1 dash salt & pepper

Instructions:

1. Heat up the oven until it reaches 200 °C and prepare a big baking sheet by covering it with parchment paper.
2. Spread out butternut squash, sweet potato, and brussels sprouts on the baking sheet. Apply a light coat of cooking spray, then scatter crushed red pepper flakes and salt and pepper to taste over the vegetables.
3. Bake the vegetables for about 30 minutes, remembering to mix them gently once every 10 minutes.
4. During the roasting time of the vegetables, mix vinegar, mustard, and oil in a small bowl.
5. Take out the vegetables from the oven, coat them with the prepared dressing, and serve right away.
6. Store any extra in the fridge for a maximum of one week.

Summary:

• Calories: 584 kcal
• Fat: 28 g
• Protein: 13 g
• Carbs: 81 g
• Potassium: 2340 mg
• Magnesium: 186 mg