With the holiday seasons quickly approaching, I am sure everyone is working on getting their menu set. If your family is anything like mine, we have three kinds of turkey, 2 kinds of potatoes, an occasional speck of green, and of course a can of cranberry. If you are looking for something that is delicious but will make you feel a little less guilty about getting a second helping this recipe is for you. Brussel sprouts are basically a super food, high in antioxidants and can reduce inflammation. Paired with the sweet potatoes that are high in fiber and calcium you have a super side dish. Not to mention this is finished off with a parmesan vinaigrette that has a hint of sweetness with the honey even the pickiest eater will be asking for more.
Warm Sweet Potato and Brussels Sprout Salad with a Parmesan Vinaigrette
Prep Time: 15 minutes
Cook Time:20 minutes
Total Time: 35 minutes
Yield: 2 Salads (Easily Multiplied!)
Hearty sweet potatoes and toasted Brussels are drizzled with a Parmesan Vinaigrette to make a wonderfully warm and tasty salad!
Ingredients
- 2 Tablespoon olive oil, divided
- 1 Tablespoon butter
- 2 large (or 3 small) sweet potatoes, peeled and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/88 teaspoon cayenne
- 1 Tablespoon brown sugar
- 1 Tablespoon balsamic vinegar
- 1 LB Brussels sprouts, shredded
- salt and pepper
For the Parmesan Vinaigrette
- 1/3 cup freshly shredded Parmesan
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon honey
Directions
In a skillet over medium heat, add 1 Tablespoons of the olive oil and butter.
Once the butter is melted and sizzling, add the chopped sweet potatoes. Toss to coat.
Sprinkle on the salt, cinnamon, cayenne, and brown sugar. Stir together.
Push a section of the sweet potatoes to the side, and pour in the balsamic. It will heat up right away in the pan and then you can toss the sweet potatoes in it.
Cover, and cook for about 20 minutes, stirring often.
While the sweet potatoes are cooking, in a separate skillet, over medium-high heat, heat up the remaining 1 Tablespoon of olive oil.
Toss in the shredded Brussels sprouts, sprinkle with a couple cracks each of salt and pepper.
Stirring occasionally, you're cooking the Brussels until they start to turn golden brown around the edges. About ten minutes.
While everything is cooking, to make the vinaigrette, in your food processor or blender, combine the Parmesan cheese, olive oil, balsamic, and honey. Pulse until smooth. And set aside.
Once the Brussels are golden brown, transfer them to a large bowl. Add the cooked sweet potatoes and drizzle on the dressing. Toss to fully mix everything and serve. Enjoy!
