Lunch: Brussels Sprout and Sweet Potato Salad Recipe | Myrecipes

Recipe by Lori Powell The side dish of champions, bite-sized sprouts and sweet potato make eating veggies easy and fun!

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Brussels Sprout and Sweet Potato Salad Recipe | Myrecipes

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

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
1/2 teaspoon crushed red pepper flakes
Salt
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey

Instructions

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.
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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