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- yield:
- Four 1 serving
- total time:
- 35 minutes
- Calories/serve:
- 486
material
- 1 lb.
small Brussels sprouts, trimmed and cut in half
- 3 tablespoon.
olive oil (split)
- 1/4 1 teaspoon
hot paprika
-
kosher salt and pepper
- 2
Cut medium sweet potatoes (8 to 9 ounces each) lengthwise into 1-inch pieces. Cut into wedges and cut in half crosswise (if the potatoes are long, cut into thirds)
- 1 tablespoon.
tablespoon of pure maple syrup
- 1 1 teaspoon
Sriracha
- 1/4 c.
tahini, stirred
- 3 tablespoon.
fresh lemon juice
- 1
5 oz container of baby spinach and arugula mix
- 1 1/2 c.
cooked lentils
- 2 Oz.
crumbled fresh goat cheese (about 1/3 cup)
- 2 tablespoon.
sunflower seeds, toast
- 2 tablespoon.
pepitas, toast
direction
-
- step 1Heat oven to 425°F. On a large rimmed baking sheet, toss Brussels sprouts with 1 tablespoon oil, hot paprika, and 1/4 teaspoon each salt and pepper. Arrange them cut side down. On another rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread into an even layer. Roast on both baking sheets until Brussels sprouts are golden brown and tender, about 15 minutes. Remove the Brussels sprouts from the oven. Toss the sweet potatoes and continue roasting until tender, 8 to 12 minutes. more.
- step 2Meanwhile, combine maple syrup and sriracha in a small bowl. In a medium bowl, whisk together the tahini, 2 tablespoons lemon juice, 2 tablespoons water, and 1/4 teaspoon salt until smooth. If necessary, whisk in water, 1/2 teaspoon at a time, until the consistency is like a drizzle.
- step 3While the Brussels sprouts are hot, sprinkle with the maple and sriracha mixture and toss. In a large bowl, combine vegetables with remaining 1 tablespoon oil and lemon juice.
- step FourTo serve, top the vegetables with Brussels sprouts, sweet potatoes, lentils, goat cheese, and toasted seeds. Drizzle with tahini dressing.
nutrition (Per serving): Approximately 486 calories, 25.5g fat (5g saturated salt), 10mg cholic acid, 673mg sodium, 51g carbohydrates, 15g fiber, 14g sugar (4.5g added sugar), 19g pro.
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Joy (she/her) is an assistant food editor on the food team, where she develops and tests recipes for articles such as Good Housekeeping, Women’s Health, Women’s Day, Prevention, Country Living, and more. We guarantee both taste and accuracy before being published in the title. After graduating from the University of Chicago with a degree in political science, she enrolled in pastry school and pursued her passion for food by working at her dream New York restaurant, Gramercy Tavern. ) made a decision. Before joining the GH Her team, Joy helped shoot cookbooks and editorials, ran a micro-her bakery on Instagram, worked as a freelance writer and developer, and worked for Eater, Food52, Simply Recipes, Food Network, and more. A signed article was published. Joy has a special fondness for croissants and tiramisu, and is always looking for the next cafe to explore in the city (a never-ending journey!).
