Roasted Sweet Potato & Brussels Sprout Salad

Ingredients

• 2 medium sweet potatoes (peeled and cubed)

• 1 lb Brussels sprouts (trimmed and halved)

• 2 tbsp olive oil

• 1 tsp dried thyme, salt, and black pepper

• 1/2 cup pecans (toasted and chopped)

• 1/3 cup dried cranberries or fresh cranberry sauce

• 1/3 cup feta cheese or goat cheese (crumbled)

• 1 tbsp balsamic glaze (for drizzling)

Instructions

1. Roast the Veggies: Preheat your oven to 200°C (400°F). Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and caramelized.

2. Combine: Transfer the roasted sweet potatoes and Brussels sprouts to a large serving bowl.

3. Add Toppings: Scatter the toasted pecans, dried cranberries (or dollops of cranberry sauce), and crumbled feta cheese over the warm vegetables.

4. Finish & Serve: Drizzle with balsamic glaze and toss gently before serving.