I was flipping through some web pages last week when I stumbled upon a delicious looking potato salad that called for none other than sweet potatoes. These are my favorite, so I had to dig in further to see what was going on. As it turned out, the sweet potatoes weren’t alone. They sidled right up next to Brussels sprouts, onion, parsley, toasted pumpkin seeds and some spices. Obviously, after reading the ingredient list I knew I had to prepare this side dish. That was a no-brainer.
The Recipe
Beyond what I just described up above, there’s a little secret that gets infused into this dish. This secret is the sauce. Or the dressing. Whatever you want to call it. All I know is that it’s out of this world and that I love it. The sauce consists of Dijon mustard, parsley, sage, vinegar, paprika, salt and a few other things. I hope you get the idea. It’s a wonderful sauce that truly has a distinct flavor and texture and I think you’ll love it. It, combined with the vegetables makes for a well-rounded side dish that would be perfect for Thanksgiving, Christmas or any holiday.
Ingredients
Serves: 6-8
For the Salad
3 Pounds Sweet Potatoes, Cut into 1-Inch Cubes
1 Pound Brussels Sprouts, Trimmed and Halved
1 Large Red Onion, Chopped
2 Tablespoons Extra-Virgin Olive Oil
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Cup Pumpkin Seeds, Toasted
For the Dressing
2 Tablespoons Dijon Mustard
2 Tablespoons Chopped Fresh Parsley
1 Teaspoon Ground Sage
1 Tablespoon Red Wine Vinegar
2 Tablespoons Extra-Virgin Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Paprika
Step-by-Step Instructions
I’d like to thank Taste of the South Magazine for this recipe. I know I can always count on this resource when I’m looking for flavor and excitement.
Pre-Heat Oven
Arrange your oven racks so one of them is in the middle position and then pre-heat the oven to 425 degrees.
Combine Salad Ingredients
In a large bowl, add the sweet potatoes, Brussels sprouts, onion, olive oil, salt and pepper. Mix everything together until the potatoes are well coated with the oil. Then, spread the mixture over a large baking sheet.
Roast the Vegetables
Place the baking sheet in the oven for approximately 30 minutes or until the potatoes and Brussels sprouts have browned on the bottom. When these ingredients are finished roasting, remove the baking sheet from the oven and turn off the heat.
Make the Dressing
In a medium sized bowl, combine the mustard, parsley, sage, vinegar, olive oil, salt, pepper and paprika. Whisk these ingredients together well.
Plate the Vegetables in a Casserole
Add the roasted vegetables to a casserole and then spoon the dressing over the veggies. Finally, sprinkle the toasted pumpkin seeds over everything. Plate, serve and enjoy!
The Final Sweet Potato & Brussels Sprouts Side Dish
I enjoyed everything about this dish, but I must tell you that the toasted pumpkin seeds and the mustard dressing were the most memorable. Those two things went very well with everything else. If you try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!
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