Ingredients

1 1/2 pounds Brussels sprouts, trimmed and thinly sliced (about 9 cups)

2 sweet potatoes (about 1 lb. total), peeled and cut into 1/2-inch cubes (about 2 3/4 cups)

1 medium onion, sliced (about 2 1/4 cups)

1/4 cup extra-virgin olive oil, plus more for baking sheets

1/4 teaspoon crushed red pepper flakes

1 pinch salt

2 tablespoons cider vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

Preparation

Preheat oven to 450°F. Line 2 large baking sheets with foil and brush lightly with oil. Toss Brussels sprouts, sweet potatoes and onion with 2 Tbsp. oil, red pepper flakes and salt. Arrange in a single layer on baking sheets. Roast in upper and lower thirds of oven, stirring occasionally, until golden brown and tender, 20 to 25 minutes.

In a large bowl, whisk together vinegar, mustard, honey and remaining 2 Tbsp. oil. Add vegetables, toss to coat and serve.

Variation on the dressing: Combine ⅓ cup olive oil, ¼ cup balsamic vinegar, ¼ teaspoon kosher salt, and fresh ground pepper. Whisk vigorously. To serve, place Brussels sprouts shavings on a plate, then top with potatoes, Sharp cheddar cheese (or aged Gouda), 1 cup pecan pieces, and dressing.