Roasted Shredded Brussels & Sweet Potato Salad with Lemon-Caper-Parmesan Dressing
35 min
Medium
4 servings
🍠
0.68 kg
Sweet Potatoes
🥦
0.68 kg
Brussels Sprouts
🫒
75 ml
Olive Oil
🧂
10 g
Salt
🧄
10 g
Garlic Powder
🧂
3.7 g
Pepper
🍎
120 ml
Pomegranate Seeds
🌿
120 ml
Parsley
🌰
120 ml
Pecans
🍋
1
Lemon Juice
🍋
1
Lemon Zest
15 ml
Capers
🧄
1 clove
Garlic
🍁
9.9 ml
Maple Syrup
4.9 ml
Dijon Mustard
🌿
2.5 g
Dried Oregano
🧀
59 ml
Parmesan Cheese
💧
15 ml
Water
Preparation Steps
Step 1/5
Preheat the oven to 425.
Step 2/5
Roast the Brussels for about 15-20 minutes.
Step 3/5
Roast the sweet potatoes for about 23-26 minutes.
Step 4/5
Make the dressing.
Step 5/5
Combine all ingredients in a bowl.
Composition
Ingredients
Types
Vegetables, Condiments, Spices, Fruits, Herbs, Nuts, Dairy, Liquids
Ingredients
sweet potatoes, Brussels sprouts, olive oil, salt, garlic powder, pepper, pomegranate seeds, parsley, pecans, lemon juice, lemon zest, capers, garlic, maple syrup, Dijon mustard, dried oregano, parmesan cheese, water
Allergens
Nuts, Dairy
Dietetics
Dietary regimen
Vegetarian, Gluten-free
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
25 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
sheet pan, bowl, whisk
Appliances
oven
Type
Type
Type Of Dish
Salad
Occasions
Lunch, Dinner
Origin
Source
Platform
to inform
Original Creator
to inform
Origin
Cuisine
American
Geographic
to inform
Various
Aspect
Texture
Crunchy, Soft
Flavors
Salty, Sweet, Sour
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours, fridge : 3 days, freezer : 1 month