Roasted Brussels Sprouts Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted brussels sprouts and sweet potato with pecans and goat cheese, dressed in a maple-Dijon vinaigrette. Substantial enough as a standalone but perfect as a Thanksgiving side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 lb. Brussels sprouts* ($2.89)
- 1 lb. sweet potatoes* ($0.86)
- 2 Tbsp extra virgin olive oil ($0.26)
- 1/8 tsp salt ($0.01)
- 1/8 tsp pepper ($0.01)
- 1/3 cup Southern Grove Chopped Pecans* ($0.78)
- 2 oz. goat cheese ($1.00)
- 2 Tbsp maple syrup ($0.64)
- 2 Tbsp apple cider vinegar ($0.15)
- 1 tsp Dijon mustard ($0.02)
- 1/4 cup extra virgin olive oil ($0.52)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 323mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 786mg
- Calcium
- 93mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 323MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.