Brussels Sprouts And Sweet Potato Salad

• 1 1/2 pounds Brussels sprouts, trimmed and thinly sliced (about 9 cups)
• 2 sweet potatoes (about 1 lb. total), peeled and cut into 1/2-inch cubes (about 2 3/4 cups)
• 1 medium onion, sliced (about 2 1/4 cups)
• 1/4 cup extra-virgin olive oil, plus more for baking sheets
• 1/4 teaspoon crushed red pepper flakes
• 1 pinch salt
• 2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey

1. Preheat oven to 450u0b0F. Line 2 large baking sheets with foil and brush lightly with oil. Toss Brussels sprouts, sweet potatoes and onion with 2 Tbsp. oil, red pepper flakes and salt. Arrange in a single layer on baking sheets. Roast in upper and lower thirds of oven, stirring occasionally, until golden brown and tender, 20 to 25 minutes.
2. In a large bowl, whisk together vinegar, mustard, honey and remaining 2 Tbsp. oil. Add vegetables, toss to coat and serve.
3. Variation on the dressing: Combine 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1/4 teaspoon kosher salt, and fresh ground pepper. Whisk vigorously. To serve, place Brussels sprouts shavings on a plate, then top with potatoes, Sharp cheddar cheese (or aged Gouda), 1 cup pecan pieces, and dressing.

brussels sprouts, sweet potatoes, onion, extravirgin olive oil, red pepper, salt, cider vinegar, mustard, honey

Taken from www.epicurious.com/recipes/member/views/brussels-sprouts-and-sweet-potato-salad-56c48cca7af05c595b64cb83 (may not work)