ROASTED SHREDDED BRUSSELS & SWEET POTATO SALAD WITH LEMON-CAPER-PARMESAN DRESSING!!
Serves 420 mins prep26 mins cook
The perfect fall salad—and a BIG hit last year🙃 The Lemon-Caper-Parmesan Dressing is a 10/10.
0 servings
What you need

tbsp capers

lemon

tsp pepper

tbsp olive oil

tbsp water

tsp whole grain dijon mustard
tsp dried oregano

cup parsley
cup grated parmesan cheese

cup pomegranate seeds

lb sweet potato
tsp salt

tsp garlic clove
tsp maple syrup

cup parmesan cheese

cup pecan nuts
Instructions
1. Preheat the oven to 425°F. 2. Add the Brussels to one sheet pan with 1.5 tablespoons of oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Toss them together, then spread out. Roast the Brussels for about 15-20 minutes, tossing halfway, until just crisp but not too dark. 3. To a separate sheet pan add the sweet potatoes with the remaining oil, salt, garlic powder and pepper. Toss to coat, spread them out and roast for about 23-26 minutes, tossing halfway, until soft and slightly crisp. 4. While the veggies roast, make the dressing. Add the oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, Parmesan cheese and water. Whisk to combine. 5. Add the roasted veggies, pomegranate seeds, pecans, parsley and dressing to a bowl and toss to combine. Serve with extra parmesan cheese.View original recipe
