Makes 6 servings | Prep time 10 minutes | Cook time 25 minutes
Ingredients
- 2 lb. sweet potatoes
- 8 large garlic cloves, peeled and halved lengthwise
- 3 tbs. extra-virgin olive oil, divided
- 1 ½ tsp. sea salt, divided
- 5 cups Brussels sprouts
- 3 tbs. fresh thyme leaves, chopped
- 1 ½ tbs. maple syrup
- 1 ½ tbs. fresh lemon juice
- 3/4 cup toasted walnuts, coarsely chopped
Directions
- Preheat the oven to 400 degrees F.
- Peel the sweet potatoes and cut into ½-inch-thick planks, then cut those into ½-inch strips like long French fries. Cut the strips in half and place in a 9-x-13-inch baking pan.
- Add the garlic cloves, 1 tablespoon of the olive oil, and half the salt
- . Toss to coat and place in the oven to roast for 20 minutes. When the sweet potatoes are tender and browned, cool in the pan on a rack, then transfer to a large bowl and store covered in the refrigerator.
- While the sweet potatoes roast, trim the Brussels sprouts, then use the slicing blade in your food processor to shred them. Store covered in the refrigerator.
- Place a large skillet over medium-high heat for about a minute, then add the remaining 2 tablespoons olive oil. Swirl to coat the pan, then add the Brussels sprouts and thyme.
- Stir frequently until the sprouts are tender and browned, about three minutes.
- Add the maple syrup and lemon juice; stir. Remove from heat and add to the sweet-potato mixture.
- Toss to mix and allow to sit at room temperature until serving.
To serve: Top salad with toasted walnuts.
