Recipe

Lunch

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Brussel Sprouts
, halved
Orange Sweet Potatoes
, chopped
Onions
, thinly sliced
Garlic Powder
Onion Powder
Sea Salt & Black Pepper
, to taste
Olive Oil
Black Pepper
Dried Cranberries
Black Walnuts
, chopped
Maple Syrup & Balsamic Dressing

Roasted Brussels Sprouts Salad w/ Maple Syrup Balsamic Dressing

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 45 min
Servings: 4
Equipment: Oven
  • 1/4 c. Maple Syrup & Balsamic Dressing
  • 1/2 lb. Brussel Sprouts, halved
  • 2 Orange Sweet Potatoes, chopped
  • 1 Onions, thinly sliced
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 2 tbsp. Olive Oil
  • 1/4 tsp. Black Pepper
  • 1/3 c. Dried Cranberries
  • 1/4 c. Black Walnuts, chopped
  • Preheat the oven to 425°F.
  • In a large bowl, add the Brussels sprouts through olive oil, and toss to coat.
  • Arrange the Brussels sprouts mixture on a lined baking sheet, and bake in the oven for 15 minutes. Toss the veggies, and bake another 10–15 minutes, until tender.
  • When the veggies are done, remove from the oven and sprinkle with additional black pepper, the dried cranberries, and chopped walnuts. Drizzle with the Maple Syrup Balsamic dressing and enjoy!
Prep Recipes 1

Maple Syrup & Balsamic Dressing🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 2 fl oz.
  • 1 tbsp. Avocado Oil
  • 1 tbsp. Balsamic Vinegar
  • 1 tbsp. Maple Syrup
  • 1/2 tbsp. Dijon Mustard
  • 1/4 tsp. Dried Thyme
  • 1/8 tsp. Salt & Pepper, to taste
  • In a medium bowl, whisk together the avocado oil through the thyme. Add salt and pepper, to taste.