Roasted Brussels Sprout, Sweet Potato, and Beet Salad
Roasted Brussels Sprout, Sweet Potato, and Beet Salad
Ingredients
For the Roasted Vegetables
- 2 sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 beets, peeled and diced into 1/2-inch cubes
- 1 pound Brussels sprouts, trimmed and thinly sliced or shredded
- 1/2 cup walnuts, roughly chopped
- 3 tablespoons olive oil
- 1 teaspoon thyme and rosemary spice mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup dried cranberries
For the Maple Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Optional Topping
- 1/4 cup goat cheese, crumbled
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes, diced beets, shredded Brussels sprouts, and chopped walnuts. Drizzle with 3 tablespoons of olive oil, sprinkle with the thyme and rosemary spice mix, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss thoroughly to ensure all vegetables and walnuts are evenly coated.
⏱️ 7 min
- 3
Spread the seasoned vegetable and walnut mixture in a single layer onto the prepared baking sheet. Ensure there is enough space for even roasting and caramelization.
⏱️ 3 min
- 4
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, and the walnuts are toasted. Stir halfway through the roasting time for even cooking.
⏱️ 30 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the maple tahini dressing. In a small bowl, combine the tahini, maple syrup, 1 tablespoon of olive oil, lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk vigorously until the dressing is smooth and well emulsified.
⏱️ 5 min
- 6
Once the roasted vegetables are done, remove them from the oven. Add the dried cranberries to the warm roasted mixture on the baking sheet. Pour the prepared maple tahini dressing over the top.
⏱️ 3 min
- 7
Gently toss all the ingredients together on the baking sheet to evenly coat everything with the dressing. Transfer to a serving dish. Optionally, sprinkle crumbled goat cheese over the warm salad before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Brussels Sprout, Sweet Potato, and Beet Salad
Ingredients
For the Roasted Vegetables
- 2 sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 beets, peeled and diced into 1/2-inch cubes
- 1 pound Brussels sprouts, trimmed and thinly sliced or shredded
- 1/2 cup walnuts, roughly chopped
- 3 tablespoons olive oil
- 1 teaspoon thyme and rosemary spice mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup dried cranberries
For the Maple Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Optional Topping
- 1/4 cup goat cheese, crumbled
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes, diced beets, shredded Brussels sprouts, and chopped walnuts. Drizzle with 3 tablespoons of olive oil, sprinkle with the thyme and rosemary spice mix, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss thoroughly to ensure all vegetables and walnuts are evenly coated.
⏱️ 7 min - 3
Spread the seasoned vegetable and walnut mixture in a single layer onto the prepared baking sheet. Ensure there is enough space for even roasting and caramelization.
⏱️ 3 min - 4
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, and the walnuts are toasted. Stir halfway through the roasting time for even cooking.
⏱️ 30 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the maple tahini dressing. In a small bowl, combine the tahini, maple syrup, 1 tablespoon of olive oil, lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk vigorously until the dressing is smooth and well emulsified.
⏱️ 5 min - 6
Once the roasted vegetables are done, remove them from the oven. Add the dried cranberries to the warm roasted mixture on the baking sheet. Pour the prepared maple tahini dressing over the top.
⏱️ 3 min - 7
Gently toss all the ingredients together on the baking sheet to evenly coat everything with the dressing. Transfer to a serving dish. Optionally, sprinkle crumbled goat cheese over the warm salad before serving.
⏱️ 2 min