Hearty sweet potatoes and toasted Brussels are drizzled with a Parmesan Vinaigrette to make a wonderfully warm and tasty salad!
Do you guys get into awards season? Did you watch the Golden Globes last night? My husbands a huge movie buff..he actually has a degree in film, needless to say, we watch a lot of movies and I always get the 411. It’s actually pretty interesting learning about the behind the scenes!
Anyways, we get super into award season every year. We go and look at the nominees ahead of time, and make our lists of who we think will win, and battle it out during the award show! It makes it super fun..we make sure to try to see all the major movies ahead of time as well. There have been lots of disappointments over the years, but many more praises! We look forward to this time of year..I think we’re a little nerdy. But it is FUN.
Ok so! I have a super tasty lunch for you! Or side at dinner? Sweet potatoes, shredded Brussels sprouts, and a Parmesan cheese vinaigrette. oooh I looove a good warm salad. I actually owe you guys the one from my sons birthday still, but this one should hold you over for now. Sorry there is no bacon. But it doesn’t matter!! You won’t miss it, there is already enough greatness going on here!
I ate this for lunch one day, but you could totally serve this as a side at dinner, and you’re getting like, double the veggies in one side. I’d call that a win. Sweet potatoes go faaaaast around here. My kids think they’re candy, and they are ADDICTED. I’m pretty happy about that one. #momwin! Serve this warm salad up..you’ll love it.
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
- 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!