After days of tacos all I wanted was a salad! But it is also kind of chilly in Los Angeles so turning on my oven also sounded ideal. Best of both worlds: Warm Roasted Brussels Sprouts Salad with Sweet Potatoes, Zucchini over some crisp romaine topped with a balsamic glaze!
Recipe:
Large handful organic Brussels Sprouts, washed and halved
1-2 organic sweet potatoes, scrubbed and sliced
1 larger zucchini, washed and sliced
A few romaine heart lettuce leaves, washed and dried.
Coconut Oil
Balsamic Glaze Reduction Sauce (homemade or store-bought)
Pre-heat Oven to 400º
Oil baking dish with coconut oil and place sliced vegetables on.
Tip: I arranged the sweet potatoes on their own side to cover while roasting so they cook through but still brown.
Spray or coat with additional coconut oil and season with salt, pepper, and any of your other favorite go-to's.
(I tend to big on cayenne and oregano.)
Place on middle rack and roast for 25 minutes or until your desired golden-crispness.
Remove brussels sprouts and zucchini and flip sweet potatoes over, returning to oven with no cover. Roast for an additional 10-15 minutes.
Plate and drizzle with balsamic glaze.
Serve Immediately!
