Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing Recipe :- This recipe, Roasted Sweet Potato and Brussels Sprout Salad with Cinnamon Balsamic vinaigrette, is a lovely combination of earthy Brussels sprout flavour and sweet roasted potatoes, all complemented by a warm, aromatic cinnamon balsamic vinaigrette. This salad is a great side dish or a filling dinner on its own because it’s not only tasty but also nutrient-dense. Make a tasty and nutritious salad with this recipe that will satisfy your palate and fuel your body.
Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing Recipe
This recipe, which is called Roasted Sweet Potato and Brussels Sprout Salad with Cinnamon Balsamic Vinaigrette, is a delightful combination of the earthy flavour of Brussels sprouts and the sweet flavour of roasted potatoes, all of which are complemented by a warm and aromatic cinnamon balsamic vinaigrette. The fact that this salad is not only delicious but also rich in nutrients makes it an excellent choice for a side dish or for a dinner that can be eaten on its own. You can delight your taste buds and provide your body with nourishment by using this recipe to make a salad that is both delicious and healthful.
Ingredients: For the Salad:
- 2 large sweet potatoes, peeled and diced into cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Optional Toppings:
- 1/4 cup chopped pecans or walnuts
- 1/4 cup dried cranberries or raisins
- Crumbled feta or goat cheese
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instructions :
If you want to make cleanup easier, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with aluminium foil or parchment paper. To ensure that the sweet potatoes and Brussels sprouts are thoroughly coated, place them in a large mixing basin and add two tablespoons of olive oil. Toss the mixture until it is properly distributed. Add salt and pepper to taste, and season with salt.
It is important to ensure that the sweet potatoes and Brussels sprouts are not overcrowded on the baking sheet that has been prepared. Spread them out in a single thickness. It is because of this that they are able to roast evenly and produce a lovely caramelised surface. In an oven that has been prepared, roast the veggies for twenty-five to thirty minutes, or until they are soft and golden brown. Stir the vegetables halfway during the cooking period to ensure that they roast evenly every time.
It is recommended that you prepare the cinnamon balsamic dressing while the vegetables are roasting. Put the honey, ground cinnamon, olive oil, and balsamic vinegar into a small saucepan and mix those ingredients together. Bring the mixture to a low simmer over medium heat, stirring it occasionally, and continue cooking it for approximately five minutes, or until the dressing has somewhat thickened.
Add salt and pepper to taste, and season with salt. The dressing should be removed from the heat and allowed to cool down for a short while.
When the sweet potatoes and Brussels sprouts have reached the desired level of doneness, take them out of the oven and allow them to cool for a few of minutes. You should combine the roasted sweet potatoes and Brussels sprouts in a big bowl that is intended for serving. Toppings such as chopped pecans or walnuts, dried cranberries or raisins, crumbled feta or goat cheese, and chopped pecans or walnuts are other toppings that can be added if desired.
Allow the warm cinnamon balsamic dressing to drizzle over the salad, then gently mix the salad to ensure that all of the components are uniformly coated.
It is recommended that the roasted sweet potato and Brussels sprout salad be served either as a side dish or as the main course as soon as possible. This salad is both nutritious and delicious, and you will enjoy the beautiful blend of flavours and textures that it contains.
Tips:
Cutting uniformly: In order to ensure that the sweet potatoes and Brussels sprouts are cooked evenly, you should make an effort to cut them into uniform sizes. It is important to keep a close check on the vegetables while they are being roasted in order to prevent them from becoming burned. It is possible that the cooking time will change based on the size of the vegetable pieces and the oven that you use.
Enhancing the Flavour of Nuts Toasting the nuts brings forth their full flavour. In order to accomplish this, you can put them in a skillet that is dry and fry them over medium heat for a few minutes. While doing so, toss them periodically until they become aromatic and gently browned.
The veggies can be roasted in advance, and the dressing can be prepared so that it can be used later. The salad should be assembled soon before it is served in order to maintain its freshness. Store the ingredients separately in the refrigerator.
Nutrition :
- Sweet potatoes are rich in vitamins A and C, fiber, and antioxidants.
- Brussels sprouts are high in fiber, vitamins C and K, and antioxidants.
- Nuts provide healthy fats, protein, and various vitamins and minerals.
- Dried cranberries or raisins add natural sweetness and a source of fiber.
- The dressing provides a tangy flavor with balsamic vinegar and a touch of sweetness from honey or maple syrup.
