These Roasted Brussel Sprouts and Sweet Potatoes are perfect for a tasty weeknight dinner or as a side dish for your holiday table. Roasted Brussels sprouts and sweet potatoes are served along with roasted red onion and feta. All tossed in a tangy lemon mustard dressing.
3mediumsweet potatoespeeled and cut into chunks of a similar size.
500g(just over a 1 lb) Brussel sproutscut in half
2mediumred onionsskin left on cut into eights
80g(2¾ cups) young or baby spinach
60g(just under ½ a cup) feta cheese
40g(⅓ of a cup) walnut halves
30g(¼ cup) dried cranberries
½tspsea saltdivided into two parts
½tspfreshly ground black pepperdivided into two parts
For The Dressing
3tbspextra virgin olive oil
1level tspDijon mustard
½lemonthe juice of
¼tspfreshly ground black pepper
To make the salad
Place the cranberries in a small bowl. Pour warm water over the cranberries and leave them to plump up.
Place the sweet potatoes on a baking tray. Drizzle 1 tablespoon of maple syrup over the sweet potatoes. Add 1 tablespoon of olive oil and season with salt and pepper about ¼ teaspoon of each should do.Place the tray on the lower shelf of the oven and roast at 200°C/390°F fan oven or 220°C/ 430°F conventional oven.Roast for 15 to 20 minutes depending on how big you have cut the sweet potatoes. Turn the tray and flip the potatoes halfway through cooking.Once the sweet potatoes are cooked, they should be soft. Take them out of the oven and leave them to cool slightly.
Place the Brussel sprouts and red onions on another tray. Drizzle with a tablespoon of olive oil and season with salt and pepper about ¼ teaspoon of each should do.Place them on the middle tray in the oven for 20 minutes. Turn the tray and flip the potatoes halfway through cooking.They should be added to the oven at the same time that you put the sweet potatoes in.They will be cooked when the cut side is golden brown and the sprouts are tender.Remove any overly crispy skin from the red onions.Once cooked leave to cool slightly.Make the dressing while the veggies are roasting.
Place the spinach in a large serving dish. Add the sweet potatoes, Brussels sprouts and red onions.Crumble the feta and walnut halves over the salad. Drain the cranberries then add them to the salad along with the pumpkin seeds
Pour the dressing over the salad and toss gently.Serve immediately.
To make the dressing
Add 1 tablespoon of honey along with 1 level teaspoon of Dijon mustard and the juice of half a lemon to a small bowl.Use a whisk to combine the honey, mustard and lemon. Once they are combined slowly start whisking the extra virgin olive oil.Once all the oil has been added stir in a level ¼ teaspoon of sea salt and the same amount of freshly ground black pepper.Taste the dressing and if you need more seasoning add it now.
Sweet Potatoes - Cut the sweet potatoes into equally sized chunks. This will ensure they are all cooked at the same time. I peel my sweet potatoes.
Brussel Sprouts - Go for small to medium sprouts and don't be tempted to leave any of the sprouts whole. Cutting the sports in half will endure they cook properly but also it will help reduce any bitterness there may be in the sprouts.
Storing/Freezing/Reheating -This salad is best made and served fresh. Any leftovers can be stored in the fridge and should be used within a day or two. This dish is not suitable for freezing.
Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of six as a side dish.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.