Shredded Brussel Sprouts and Roasted Vegetable Salad

🧂 Ingredients

• 4 cups Shredded Brussel Sprouts
• 1 cup Butternut Squash

  Small Dice
• 1 Small Red Onion

  Medium Dice
• 2 cups Broccoli

  (stems removed)
• 1/2 cup Salted Pecans
• 1 tbsp. Olive Oil
• Salt & Pepper
• 1/4 cup Crumbled Goat Cheese
• [Keto Carolina Style Mustard Sauce]

Instructions

• 1 Preheat your oven to 400 F and put the baking sheet in the oven to preheat at
  the same time.
• 2 Shred the brussel sprouts
• 3 Prep all you vegetables (butternut squash, onion, broccolini, and pecans), toss
  with olive oil, and season with salt and pepper.
• 4 Place all the mixed seasonal veggies onto the baking sheet carefully (because
  it’s hot) and spread them out evenly so they are not touching.
• 5 Roast for about 10 minutes then flip and continue roasting another 10 or until
  the squash is tender. Remove from the oven and let them rest for at least 5 min.
• 6 Toss the roasted vegetables and shredded brussel sprouts together and top with a
  sprinkle of goat cheese and serve with the Carolina mustard sauce
  [https://www.bonappeteach.com/keto-carolina-style-bbq-mustard-sauce/].

Nutrition Info