Makes six servings
Prep time: 10 minutes
Cook time: 25 minutes
2 lb. sweet potatoes
8 large garlic cloves, peeled and halved lengthwise
3 tbs. extra-virgin olive oil, divided
1 ½ tsp. sea salt, divided
5 cups Brussels sprouts
3 tbs. fresh thyme leaves, chopped
1 ½ tbs. maple syrup
1 ½ tbs. fresh lemon juice
3/4 cup toasted walnuts, coarsely chopped
Two days before: Preheat the oven to 400 degrees F. Peel the sweet potatoes and cut into ½-inch-thick planks, then cut those into ½-inch strips like long French fries. Cut the strips in half and place in a 9-x-13-inch baking pan. Add the garlic cloves, 1 tablespoon of the olive oil, and half the salt. Toss to coat and place in the oven to roast for 20 minutes. When the sweet potatoes are tender and browned, cool in the pan on a rack, then transfer to a large bowl and store covered in the refrigerator.
While the sweet potatoes roast, trim the Brussels sprouts, then use the slicing blade in your food processor to shred them. Store covered in the refrigerator.
The day of: Place a large skillet over medium-high heat for about a minute, then add the remaining 2 tablespoons olive oil. Swirl to coat the pan, then add the Brussels sprouts and thyme. Stir frequently until the sprouts are tender and browned, about three minutes. Add the maple syrup and lemon juice; stir. Remove from heat and add to the sweet-potato mixture. Toss to mix and allow to sit at room temperature until serving.
To serve: Top salad with toasted walnuts.