Friday, June 13, 2014

Roasted Sweet Potato and Brussel Sprouts with Shallot Vinaigrette

I love roasted vegetables - and brussel sprouts are one of my absolute favorites to roast.  We typically make Ina Garten's Balsamic Roasted Brussel Spouts, but I found this recipe and had to give it a try!  Yum, yum, yum!

The vinaigrette is light and sort of sweet (you can substitute coconut sugar for the brown sugar to make this a completely clean eating recipe, or omit it altogether).  The turkey bacon adds a bit of crunch that is a perfect addition.    

The original recipe called for butternut squash, which I'm sure would be equally fantastic.  Sweet potatoes were just what I had on hand.  A perfectly easy and delicious side dish for your next dinner!

Serves 4

Sweet Potato and Brussel Sprouts with Shallot Vinaigrette

1 pound brussel sprouts, trimmed and cut in half
2 sweet potatoes, peeled and cut into 1/2-inch dice
4 slices turkey bacon, cooked and crumbled
1/3 cup olive oil, plus more for greasing pan
salt and pepper

For the vinaigrette
1 shallot, finely minced
2 tablespoons apple cider vinegar
1 tablespoon light brown sugar 
1 teaspoon Dijon mustard
1 teaspoon dried thyme
5 tablespoons olive oil
salt and pepper

Preheat oven to 400 degrees.  Grease a large baking sheet with olive oil and add the brussel sprouts and sweet potatoes.  Drizzle on the olive oil and sprinkle generously with salt and pepper.  Toss with hands until all the vegetables are coated.  Roast for 25-30 minutes until the sweet potatoes are tender and the brussel sprouts lightly browned.  

Meanwhile, make the dressing by whisking the shallot, vinegar, brown sugar, mustard and thyme together.  Slowly drizzle in the olive oil and whisk until everything comes together.  Add salt and pepper to taste.  

Place the roasted veggies in a large bowl and pour the dressing over.  Stir just enough to coat everything.  Add the crumbled bacon and stir again.  Serve warm.  

(Source:  Recipe adapted from Williams-Sonoma)
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