My favorite new way to use Brussels Sprouts.

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Dice the sweet potato small and roast it in the oven with some oil until lightly browned.
2. Meanwhile, thinly slice the Brussels sprouts and the red onion.
3. Optionally, toast the walnuts in a dry pan over medium heat until fragrant, then roughly chop them.
4. Put everything into a large bowl.
5. Shake the oil, mustard, lemon juice and honey in a lidded container until emulsified. Add the minced thyme, then taste and adjust salt and lemon juice.
6. Sprinkle a little salt over the vegetables, then drizzle in some dressing and toss gently. Repeat until well dressed. Keeps in the fridge for 2 or 3 days.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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OnionCheeseLemonRed onionSweet potatoWalnutGoat cheeseBrussels sprout