Roasted Sweet Potato & Brussels Sprouts Salad
This is a really healthy Thanksgiving side dish recipe, and perfect if you need a last minute idea! This delicious combination of roasted brussels sprouts, sweet potatoes, and grains are topped with a creamy apple vinaigrette and is the most delicious healthy holiday side dish.
- 3 medium sweet potatoes
- 7 ½ tablespoons olive oil, divided
- ¾ teaspoon teaspoon kosher salt, divided
- 1 pound Brussels sprouts
- Aged white cheddar or aged Gouda cheese (optional), thinly sliced
- 2 tablespoons balsamic vinegar
- Fresh ground pepper
- 1 cup pecan pieces
Preheat the oven to 450°F.
Wash and dice the sweet potatoes. In a bowl, combine the potatoes with 1 ½ tablespoons olive oil, ½ teaspoon kosher salt, and fresh ground pepper; mix to combine. Roast for about 25 to 30 minutes until tender.
Shred the Brussels sprouts: see the video below or go to How to Shred Brussels Sprouts.
Make the dressing: in a medium bowl, whisk together the balsamic vinegar, ¼ teaspoon kosher salt, and fresh ground pepper. Gradually whisk in 6 tablespoons olive oil, 1 tablespoon at a time, until a creamy emulsion forms.
To serve, place Brussels sprouts shavings on a plate, then top with sweet potatoes, slices of cheese, pecan pieces (toasted, if time), and dressing.