Ingredients

The following ingredients have 4 Servings
  • 1 sweet potato (peeled and chopped)
  • 4 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz Brussels sprouts (trimmed and halved)
  • 4 tbsp parmesan cheese (shredded)
  • 2 green onions (chopped)
  • 10 oz cauliflower florets
  • 2 tbsp white wine vinegar
  • 5 oz spinach and arugula

Instruction

  • Preheat the oven to 500F with a rimmed baking sheet inside
  • In a medium bowl, combine the sweet potato, 2 tbsp olive oil, lemon zest, 1/4 tsp salt, pepper, Brussels sprouts, 2 tbsp parmesan cheese, green onion, and cauliflower and toss to coat
  • Spread the vegetable mixture out on the preheated baking sheet and bake for 15 minutes, until the vegetables start to brown
  • Meanwhile, in a large bowl, whisk the remaining 2 tbsp olive oil, 1/4 tsp salt, and white wine vinegar
  • Add the spinach and arugula and toss to coat
  • Divide the spinach and arugula among 4 serving plates
  • Top with the roasted vegetables and sprinkle with the remaining 2 tbsp parmesan cheese