1 1/2 pounds brussels sprouts, trimmed and thinly sliced
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, sliced
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
salt, to taste
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
Preheat oven to 450 degrees.
Line a large baking sheet with parchment paper. Toss brussels sprouts, sweet potatoes, and onion with 2 tbsp olive oil, crushed red pepper flakes, and salt. Arrange in a single layer on baking sheet. Roast until golden brown and tender, 20-25 minutes.
In a large bowl, whisk together vinegar, mustard, maple syrup, and remaining 2 tbsp olive oil. Add vegetables, toss to coat, and serve.