Roasted Sweet Potato, Brussel Sprouts, and Beet Salad

配料

11:23

FOR THE SALAD • 2 teaspoons dried thyme • 1 teaspoon garlic powder • 1 teaspoon dried rosemary • 1 teaspoon kosher salt • ½ teaspoon ground black pepper • 4 cups shaved Brussels sprouts (about 7 ounces) • 2 medium sweet potatoes, peeled and medium-diced (about 3 cups) • 2 medium beets, peeled and medium-diced (about 1 ½ cups) • 1 cup roughly chopped unsalted raw walnuts • 2 tablespoons olive oil • ⅔ cup dried cranberries

FOR THE MAPLE-TAHINI DRESSING • 3 tablespoons olive oil • 3 tablespoons tahini • 2 tablespoons apple cider vinegar • Juice of 1 lemon • 1 tablespoon pure maple syrup

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• 1 tablespoon Dijon mustard

1 teaspoon kosher salt • ½ teaspoon garlic powder • ½ teaspoon ground black pepper

*yields about 3/4 cup of dressing

步骤

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.

2. In a large bowl, combine the thyme, garlic powder, rosemary, salt, and black pepper. Add the Brussels sprouts, sweet potatoes, beets, walnuts, and oil and mix well. Transfer the mixture to the prepared sheet pan.

Bake until the vegetables are fork-tender

3. and browned, 20 to 25 minutes. Let cool on the sheet pan for 5 to 10 minutes.

4. Make the dressing: In a large bowl, whisk together all the ingredients until smooth.

5. Transfer the cooled vegetables to the bowl, add the dried cranberries, and toss with the dressing until everything is evenly coated.

6. To serve, spoon the salad onto four plates.