Roasted Brussel Sprout and Sweet Potato Salad

It has been a hot minute since I’ve written anything. The last few months have been a blur – we are all starting to try and figure out how to deal with this pandemic as it is not leaving any time soon. I have been focusing on taking a step back and being in the moment, figuring out what is important to me and just trying to keep sane. THIS post is not about that tho – I will post an update post in a few days diving into what we have been getting into the last few months. THIS post is about one of my favorite dishes to make for family gatherings.

While sweet potatoes are a versatile food that you can bring into kind of any season, Brussel sprouts are making a come back! We NEVER ate Brussels sprouts when I was younger because my mom hated them from when she was a kid. There are so many good ways to season Brussels and make dishes – they contain so many important nutrients for you and are an easy vegetable to eat. This recipe is more of a multi season option, for fall and winter I have done a few variations of this recipe to give some different flavors to it.

This recipe is for 2 servings – for dinner at home or a quick lunch. For larger servings just duplicate – I recommend 3 large sweet potatoes and 1lb of Brussels for a family gathering.

Ingredients

  • 1/4 lb Brussel Sprouts – Fresh
  • 1 large Sweet Potato
  • 1 Lemon
  • 1/4 diced red onion
  • 1 tbsp Red Wine Vinegar
  • 1tsp olive oil
  • Spice Mixture – Salt, Pepper, Garlic Powder
  • 3 slices of Thick Cut Center Cut bacon (optional)

To Start, preheat the oven to 350 degrees. While the oven is preheating, peel the sweet potato and dice into cubes then put into a large mixing bowl. For the Brussels, I cut in half and peel the outer layers. I also make sure wash my Brussels. If the outside layers look gross, I peel away and throw away until you get to the good stuff. If some of the outer layers peel off but are still in good shape DON’T discard! They make tasty crunchy pieces! Once Brussels are cut, peeled and washed – place in large mixing bowl. If you are going to add bacon, dice the bacon up into squares and place in with the Brussels and Sweet Potato.

Add in the rest of the ingredients except the lemon – mix everything together until evenly mixed. Take out a cookie sheet lined with foil. Spray the sheet. Lay out the ingredients on the sheet thin so all can cook evenly. Squeeze the lemon over the top before you place in the oven.

Put in the oven at 350 degrees. Let it sit for 10 minutes, then turn the Brussels and sweet potato over. Place in for another 10 minutes. (depending on how large you cut the sweet potato you may need more time. A fork should go in easy when they are done).

Once you feel the sweet potato is cooked through, turn the oven on High Broil, leaving the tray on the center rack. MAKE SURE TO WATCH IT. Depending on your oven, it may crisp slow of rest. I personally like mine well done, so I turn every few minutes. You will see the bacon and those little pieces of Brussel shavings start to crisp up. Once you feel it is how you want it, it’s done!

If Traveling: I generally will put it in a disposable foil pan. So easy to head up when you get to where you want to go. I typically make this for Christmas and thanksgiving in big batches. Throw it in the oven while the turkey/Ham/Lamb is crisping up. Also, if your fam is using sternos – just throw it on as soon as you get there, stirring occasionally.

Comment below and let me know what you think! I will be more than happy to answer any questions.

I hope you enjoy!

XOXO

Tay

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