Brussels Sprout And Sweet Potato Salad

• 1 1/2 pounds Brussels sprouts, trimmed and thinly sliced (about 9 cups)
• 2 medium 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
• 1/2 teaspoon crushed red pepper flakes
• 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.

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

Taken from www.myrecipes.com/recipe/brussels-sprout-sweet-potato-salad (may not work)