Healthy versatile Roasted Brussel Sprouts and sweet potato salad perfect for any occasion and meal. Pack it to go, have it as a salad, appetizer, or side dish.
1 cup cleaned and halved Brussel sprouts
1 large potato cubed
½ raw pecans or candied pecans
4 cups of boiling water
½ cup dried berries or cranberries
2 table spoon maple syrup
2 table spoon soy sauce
1.In a large bowl, pour the boiled water , add the sweet potatoes and the halved Brussell sprouts . Blanch for 5 minutes, then rinse in cold water to avoid overcooking them.
2.Dry the vegetables with a clean paper towel or cotton cloth to remove any excess water. Transfer Brussel sprouts to another bowl, add soy sauce, maple syrup, and salt.Mix well to combine ,, and set aside.
4.In a large pan, toast pecans on medium-low heat for about 5 minutes. Add maple syrup and toast until they are well coated.
5.In a baking pan, add the sweet potato, Brussels sprouts, and candied pecans. Bake at 400 degrees Fahrenheit for 2o-25 minutes.
6.Add the dried cherries or cranberries and serve.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: salad
- Method: Baking,toasting
- Cuisine: American
Keywords: Roasted Brussel Sprouts and sweet potato salad