2½ pounds sweet potatoes, peeled and cut into 1-inch cubes
1 pound Brussels sprouts, trimmed and halved
2 cups coarsely chopped red onion
2 tablespoons plus 2 teaspoons canola oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
5 teaspoons whole-grain Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon red wine vinegar
¼ teaspoon smoked paprika
¼ cup roasted salted pumpkin seeds
Instructions
Preheat oven to 425°. On a 17x12-inch rimmed baking sheet, combine sweet potatoes, Brussels sprouts, and onion; drizzle with 2 tablespoons oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper; toss to coat.
Bake, stirring occasionally, until tender and browned, 20 to 25 minutes. Spoon into a large bowl.
In a small bowl, stir together mustard, parsley, sage, vinegar, paprika, remaining 2 teaspoons oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Spoon over potato mixture; gently toss. Sprinkle with pumpkin seeds. Serve warm or at room temperature.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sweet-potato-salad-brussels-sprouts/