Ingredients
Scale
- 12 ounces tri-color small pasta shapes
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup fresh parsley, chopped
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 small clove garlic, minced
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss halved Brussels sprouts and diced sweet potato with olive oil, salt, and pepper on the baking sheet. Roast for 25-30 minutes until tender.
- Boil salted water in a pot and cook the pasta according to package instructions. Drain and cool under cold water.
- Whisk together dressing ingredients: vegan mayo, apple cider vinegar, maple syrup, Dijon mustard, garlic, and black pepper until smooth.
- In a large bowl, combine cooled pasta with roasted vegetables, cranberries, walnuts, and dressing. Toss gently to coat.
- Stir in chopped parsley and serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg