This salad is loaded with tons of healthy ingredients - avocado, yellow peppers, beans, kale, green onions, tahini!
This is recipe #4 in the #TABASCO10 third annual 10 Ingredient Challenge - creating 5 different recipes in 5 days with the following 10 ingredients: TABASCO® Original Red, Green Jalapeño or Chipotle Sauce, Chicken, Eggs, Mozzarella, Fennel Bulb, Zucchini, Rice (Brown, Basmati, Jasmine or Wild), Rigatoni, Ciabatta, and Honey (Salt, pepper, oil are 'free' ingredients).
In my family, we traditionally eat sprouts boiled, with butter, white vinegar, salt, and pepper. Ever since I can remember, this has been the way. Last year, I was on a brown butter kick. Literally, everything I made had it in the recipe. I tried sautéing some sprouts, after a quick steam, in some delicious nutty aromatic butter, and it worked.
A week ago, while cleaning out the fridge - a necessary routine as a food blogger - I noticed a lonesome bunch of carrots, a few beets, and a sweet potato. Recalling a recent conversation with Brent about the flavor changes that occur when roasting vegetables, I thought it to be an ideal opportunity to roast these sweet gems before they hit their expiry date.