Hands-On Time
15 Mins
Total Time
35 Mins
Serves 4
Levi Brown

How to Make It

Step 1

Toss the sweet potato with 2 tablespoons olive oil, plus salt and pepper. Roast at 425° F until tender, 15 to 18 min. Toss Brussels sprouts with remaining 3 tablespoons olive oil and sherry vinegar, plus salt and pepper. Toss with the sweet potatoes, toasted pecans, pomegranate seeds, and ricotta salata.

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