Is there anything better than being inside during a cold day with a warm meal in your belly? This dish is something light that will keep you warm but not cause you to lapse into a comatose nap. This roasted sweet potato salad is just what you need to be full without being sleepy.
Method of Preparation:
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Preheat the oven to 450°F. Line two large racks with baking paper or foil, brushing lightly with oil. Toss the Brussels sprouts, sweet potato and onion with 2 tbsp. oil, red pepper flakes and salt. Arrange on a baking sheet and roast in the upper and lower thirds of the oven, stirring occasionally. Vegetables should be golden brown and tender (20 to 25 minutes).
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Then, in a large bowl, whisk the vinegar, mustard, honey and remaining 2 tbsp. oil. Add the vegetables, toss to coat and serve.
Chef's Tip:
Top with a tablespoon of roasted, salted sunflower seeds. You may also add some bacon to the mix.
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