Are you tired of boring, bland salads that leave you unsatisfied? Prepare to be amazed by this game-changing Roasted Sweet Potato and Brussels Sprout Salad that transforms humble vegetables into a culinary masterpiece! With a tantalizing cinnamon balsamic dressing and perfectly caramelized vegetables, this recipe will make you fall in love with healthy eating all over again. Get ready to impress your taste buds and your dinner guests with a dish that's both nutritious and absolutely irresistible!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup walnuts, toasted
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to achieve a nice caramelization on the sweet potatoes and Brussels sprouts.
- While the oven is preheating, prepare the vegetables. Rinse the Brussels sprouts under cold water to remove any dirt. Cut off the stem ends and slice them in half lengthwise. For the sweet potatoes, peel them if desired, then cut them into 1-inch cubes.
- In a large mixing bowl, combine the halved Brussels sprouts and cubed sweet potatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the vegetables until they are evenly coated with the oil and seasoning.
- Spread the seasoned vegetables in a single layer on a baking sheet. Make sure they are not overcrowded to ensure even roasting.
- Place the baking sheet in the preheated oven and roast the vegetables for about 25 minutes, or until they are tender and golden brown. Stir the vegetables halfway through the cooking time to promote even browning.
- While the vegetables are roasting, prepare the cinnamon balsamic dressing. In a small bowl, whisk together 1 tablespoon of balsamic vinegar, 1 teaspoon of cinnamon, and a pinch of salt and pepper. Adjust the seasoning to your taste.
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly. In a large serving bowl, combine the roasted Brussels sprouts and sweet potatoes.
- Drizzle the cinnamon balsamic dressing over the warm vegetables and toss gently to combine, ensuring that the dressing coats all the pieces.
- Finally, sprinkle 1/4 cup of toasted walnuts over the salad for added crunch and flavor. Serve the salad warm or at room temperature.
Tips
- Choose fresh, firm Brussels sprouts and sweet potatoes for the best flavor and texture.
- Cut vegetables into uniform sizes to ensure even roasting.
- Don't overcrowd the baking sheet - give your vegetables space to caramelize properly.
- Toast walnuts in a dry skillet for extra flavor before adding to the salad.
- For extra depth, try adding a sprinkle of smoked paprika or a dash of maple syrup to the dressing.
- Let the vegetables cool slightly before adding the dressing to prevent wilting.
- This salad can be prepared ahead of time and served warm or at room temperature, making it perfect for meal prep or entertaining.
- Experiment with different nuts like pecans or almonds for variety.
- For a protein boost, consider adding crumbled goat cheese or grilled chicken.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 25g
Protein: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
