This is great dish to ease your way into Fall and it’s a really super side dish for Thanksgiving.
Frankly, I go head first into the Fall season as it’s my favorite, especially having weathered another really hot summer here in Southern California.
About 10 cups of shaved Brussels sprouts
2 cups diced sweet potatoes
2 tsp olive oil
1 tsp butter or ghee (sub olive oil if you’re vegan)
1/2 cup chopped walnuts
1 mandarin orange, segments cut in half
Seeds of 1 pomegranate
The Orange Lemon Dressing:
1/4 cup olive oil
Juice of 1 mandarin orange
Juice of 1 lemon
1 garlic clove
A pinch of salt and pepper
Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper.
Place all but 1 cup of the shaved Brussels on one baking sheet and the sweet potatoes on another. Toss both with oil then roast in your oven for 30-35 minutes, tossing halfway through.
Heat the butter, ghee, or olive oil in a small frying pan over medium-high heat. Add the walnuts and let them toast until fragrant, about 2-3 minutes, shaking the pan often.
Combine all the dressing ingredients in a jar and shake.
In a large salad bowl, add the 1 cup of raw and the roasted Brussels, the sweet potatoes, walnuts, orange segments, and the pomegranate seeds.
Toss with the dressing and serve.