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Roasted Sweet Potatoes and Brussels Sprouts Salad

Makes 4 Servings

Macros: 434 cal, fat 21g, carbs 55g, protein 6g, fibre 10g


1-2 Tbsp extra virgin olive oil

5 medium sweet potatoes, peeled and cut up (about 1.5 lbs)

1 lb Brussels sprouts, cut in half

salt and pepper to season

1/2 cup pomegranate seeds


4 Tbsp olive oil

2 Tbsp rice wine vinegar

4 tsp Dijon Mustard

2 Tbsp honey

Generous pinch of salt


Preheat the oven to 400 degrees F. Put the potatoes and Brussels sprouts on two baking sheets. Sprinkle with oil, salt and pepper and toss to coat. Bake for about 30-40 minutes. The Brussels sprouts will need about 30 minutes and the sweet potatoes about 40 minutes. Let cool. In the meantime, prepare the salad dressing. Combine all ingredients in a small jar and shake well. Mix sweet potatoes with Brussels sprouts and sprinkle with pomegranate seeds. Add as much dressing as you like and toss until well combined. Serve at room temperature.

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