Description
A delightful salad celebrating winter produce, packed with nutrition and flavor.
Ingredients
Scale
- 2 cups (300g) Brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 2 medium carrots, sliced
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup (30g) toasted pecans
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the Brussels sprouts, sweet potato, carrots, and red onion.
- Drizzle with olive oil and season with salt and black pepper; toss to coat the vegetables well.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes or until tender and caramelized, stirring halfway through for even cooking.
- Once roasted, remove the vegetables from the oven and add the toasted pecans before serving.
Notes
Serve warm or at room temperature. Great for meal prep and can be enjoyed with various proteins or grains.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: winter salad, roasted vegetables, healthy salad, vegan recipe