Danish Rye Bread Salad with Roasted Vegetables (Rugbrødssalat)

Ingredients

• 4 slices Gluten-Free Rye Bread
• 2 medium Sweet Potatoes
• about 450 g Brussels Sprouts
• 1 medium Red Onion
• 3 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 1 tsp Dijon Mustard
• 1 tsp Maple Syrup
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut gluten-free rye bread into croutons and toast until crispy. Set aside.
3. 3Chop sweet potatoes, Brussels sprouts, and red onion into bite-sized pieces.
4. 4Toss vegetables with olive oil, salt, and pepper.
5. 5Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
6. 6Prepare the vinaigrette: Whisk together balsamic vinegar, Dijon mustard, and maple syrup.
7. 7In a large bowl, combine roasted vegetables and gluten-free croutons.
8. 8Drizzle with vinaigrette and toss gently. Serve warm or at room temperature.

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