Brussels Sprouts with Honey–Horseradish Sauce

Brussels sprouts intrigued me as a kid. We only had them once or twice a year, but they were like fun little mini cabbages—slightly bitter and light and leafy at the same time. This sauce is what makes them work here. The Brussels sprouts combine with the mellow flavor of the sweet potatoes for a beautiful balance of bitter and sweet.

1 pound Brussels sprouts, halved

3 medium sweet potatoes, peeled and sliced thinly

2 leeks, rinsed and sliced thinly

6 tablespoons olive oil

1/4 cup prepared mustard

1/4 cup prepared horseradish

2/3 cup honey (use 1/2 cup apple or orange juice for vegan version)

1/4 cup cider vinegar

4 cloves garlic, minced

1 inch ginger, peeled and minced

1/2 teaspoon salt

• Preheat the oven to 385 degrees. In a large baking pan, toss the
• Brussels sprouts, sweet potatoes, and leeks with 2 tablespoons of the olive oil until the veggies are well coated. Roast for about 20 minutes, until the vegetables are tender and brightly colored.
• Meanwhile, combine the remaining 1/4 cup of olive oil, mustard, horseradish, honey, vinegar, garlic, ginger, and salt in a medium bowl.
• Add the roasted vegetables to the bowl and stir gently until all the veggies are coated in the sauce.

SERVES 8 TO 10