Roasted Sweet Potato and Brussels Sprout Salad with Maple Tahini Dressing
Roasted Sweet Potato and Brussels Sprout Salad with Maple Tahini Dressing
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potato, large, diced into 1/2-inch cubes (mix of orange and purple varieties recommended)
- olive oil, cooking spray, as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
For the Roasted Brussels Sprouts
- 1 1/4 pounds Brussels sprouts, pre-shaved or halved
- olive oil, cooking spray, as needed
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 2 tablespoons coconut aminos
- 1 tablespoon maple syrup
For the Maple Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice, freshly squeezed
- 3 tablespoons water, or more, to thin
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 450°F. Line two large baking sheets with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 450
- 2
Prepare the sweet potatoes: Wash and dice the sweet potatoes into uniform 1/2-inch cubes. Transfer them to one of the prepared baking sheets. Spray generously with olive oil cooking spray. Season with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried rosemary. Toss thoroughly to ensure all cubes are evenly coated.
⏱️ 10 min
- 3
Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, or until they are tender and slightly caramelized, flipping them halfway through to ensure even cooking and browning.
⏱️ 30 min•🌡️ 450
- 4
Prepare the Brussels sprouts: While the sweet potatoes are roasting, spread the Brussels sprouts on the second prepared baking sheet. Spray generously with olive oil cooking spray. Season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried rosemary. Drizzle with coconut aminos and 1 tablespoon maple syrup. Toss well to coat the sprouts.
⏱️ 8 min
- 5
Roast the Brussels sprouts: Once the sweet potatoes have been roasting for about 15 minutes (halfway through their cooking time), place the Brussels sprouts baking sheet into the oven alongside them. Roast for 15-20 minutes, or until the sprouts are tender and slightly crispy, tossing them halfway through.
⏱️ 20 min•🌡️ 450
- 6
Make the maple tahini dressing: In a small bowl, whisk together the tahini, 2 tablespoons maple syrup, fresh lemon juice, 3 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon garlic powder until the dressing is smooth and creamy. If you prefer a thinner consistency, add more water, 1 tablespoon at a time, until desired thickness is reached.
⏱️ 5 min
- 7
Combine and serve: Once both the sweet potatoes and Brussels sprouts are roasted to perfection, transfer them to a large serving bowl. Drizzle generously with the maple tahini dressing and toss gently to combine all ingredients. Serve warm as a delicious and healthy side dish or a light main meal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Sweet Potato and Brussels Sprout Salad with Maple Tahini Dressing
Ingredients
For the Roasted Sweet Potatoes
- 2 sweet potato, large, diced into 1/2-inch cubes (mix of orange and purple varieties recommended)
- olive oil, cooking spray, as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
For the Roasted Brussels Sprouts
- 1 1/4 pounds Brussels sprouts, pre-shaved or halved
- olive oil, cooking spray, as needed
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 2 tablespoons coconut aminos
- 1 tablespoon maple syrup
For the Maple Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice, freshly squeezed
- 3 tablespoons water, or more, to thin
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 450°F. Line two large baking sheets with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 450 - 2
Prepare the sweet potatoes: Wash and dice the sweet potatoes into uniform 1/2-inch cubes. Transfer them to one of the prepared baking sheets. Spray generously with olive oil cooking spray. Season with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried rosemary. Toss thoroughly to ensure all cubes are evenly coated.
⏱️ 10 min - 3
Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, or until they are tender and slightly caramelized, flipping them halfway through to ensure even cooking and browning.
⏱️ 30 min•🌡️ 450 - 4
Prepare the Brussels sprouts: While the sweet potatoes are roasting, spread the Brussels sprouts on the second prepared baking sheet. Spray generously with olive oil cooking spray. Season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried rosemary. Drizzle with coconut aminos and 1 tablespoon maple syrup. Toss well to coat the sprouts.
⏱️ 8 min - 5
Roast the Brussels sprouts: Once the sweet potatoes have been roasting for about 15 minutes (halfway through their cooking time), place the Brussels sprouts baking sheet into the oven alongside them. Roast for 15-20 minutes, or until the sprouts are tender and slightly crispy, tossing them halfway through.
⏱️ 20 min•🌡️ 450 - 6
Make the maple tahini dressing: In a small bowl, whisk together the tahini, 2 tablespoons maple syrup, fresh lemon juice, 3 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon garlic powder until the dressing is smooth and creamy. If you prefer a thinner consistency, add more water, 1 tablespoon at a time, until desired thickness is reached.
⏱️ 5 min - 7
Combine and serve: Once both the sweet potatoes and Brussels sprouts are roasted to perfection, transfer them to a large serving bowl. Drizzle generously with the maple tahini dressing and toss gently to combine all ingredients. Serve warm as a delicious and healthy side dish or a light main meal.
⏱️ 5 min