Roasted Winter Vegetable Salad by @le.renard.et.les.raisins

Name: Roasted Winter Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Sweet Potato not too large, peeled and cubed; 500 g Brussels Sprouts halved; 45 ml Cooking Oil; 1 tbsp Maple Syrup or agave syrup; 15 ml Balsamic Vinegar; 15 ml Mustard; 3 g Salt to taste, a pinch, for the walnuts; 1 g Pepper to taste; 4 slices Vegan Bacon store-bought, or smoked tofu lardons fried in olive oil and soy sauce; 60 g Walnuts; 25 ml Agave Syrup a drizzle, for caramelizing the walnuts, to serve, optional; 100 g Vegan Feta crumbled, cut into cubes; 1 handful Dried Fruit choice of cherries, raisins, apricots or dates, chopped; dried cherries used here; 15 g Parsley chopped, or chives or cilantro; 15 ml Olive Oil a drizzle, to serve, optional

45 min

4 servings

🥔

500 g

Sweet potato

🥬

500 g

Brussels sprouts

🫗

45 ml

Cooking oil

🍁

1 tbsp

Maple syrup

🍇

15 ml

Balsamic vinegar

🌼

15 ml

Mustard

🧂

3 g

Salt

⚫

1 g

Pepper

🥓

4 slices

Vegan bacon

🌰

60 g

Walnuts

🍯

25 ml

Agave syrup

🧀

100 g

Vegan feta

🍎

1 handful

Dried fruit

🌿

15 g

Parsley

🫒

15 ml

Olive oil

Preheat
Preheat the oven to 190°C (375°F).
Peel
- sweet potato
Peel the sweet potato and cut it into bite-size cubes.
Trim
- Brussels sprouts
Trim the Brussels sprouts and cut them in half.
Combine
- sweet potato
- Brussels sprouts
Combine the sweet potato and Brussels sprouts in a mixing bowl.
Add
- cooking oil
- balsamic vinegar
Add 45 ml cooking oil and 15 ml balsamic vinegar.
Add
- agave syrup
- mustard
Add 15 ml agave syrup and the mustard.
Season
- salt
Season with salt and black pepper, then toss until coated.
Spread
- sweet potato
- Brussels sprouts
Spread the vegetables on the baking sheet and roast for 30 min.
Stir
- sweet potato
- Brussels sprouts
Stir the vegetables once or twice during roasting.
Pan-fry
- vegan bacon
Pan-fry the vegan bacon until crisp, then crumble it.
Toast
- walnuts
- agave syrup
Toast the walnuts in the hot pan, then add 10 ml agave syrup.
Add
- walnuts
- salt
Add a pinch of salt and cook until the walnuts are caramelized.
Place
- sweet potato
- Brussels sprouts
- vegan bacon
Place the roasted vegetables in the serving bowl and add the crumbled vegan bacon.
Add
- vegan feta
- dried cherries
Add cubed vegan feta and dried cherries.
Top
- walnuts
- fresh parsley
Top with caramelized walnuts and chopped parsley.
Drizzle
- olive oil
Drizzle with olive oil and serve warm or at room temperature.

Roasted Winter Vegetable Salad by @le.renard.et.les.raisins

45 min

4 servings

🥔

500 g

Sweet potato

🥬

500 g

Brussels sprouts

🫗

45 ml

Cooking oil

🍁

1 tbsp

Maple syrup

🍇

15 ml

Balsamic vinegar

🌼

15 ml

Mustard

🧂

3 g

Salt

⚫

1 g

Pepper

🥓

4 slices

Vegan bacon

🌰

60 g

Walnuts

🍯

25 ml

Agave syrup

🧀

100 g

Vegan feta

🍎

1 handful

Dried fruit

🌿

15 g

Parsley

🫒

15 ml

Olive oil

Preparation Steps

Step 1/16
Preheat the oven to 190°C (375°F).
Step 2/16
Peel the sweet potato and cut it into bite-size cubes.
🥔sweet potato
🔪vegetable peeler
🔪chef's knife
🪵cutting board
Step 3/16
Trim the Brussels sprouts and cut them in half.
🥬Brussels sprouts
🔪chef's knife
🪵cutting board
Step 4/16
Combine the sweet potato and Brussels sprouts in a mixing bowl.
🥔sweet potato
🥬Brussels sprouts
🥣mixing bowl
Step 5/16
Add 45 ml cooking oil and 15 ml balsamic vinegar.
🫗cooking oil
🍇balsamic vinegar
🥣mixing bowl
Step 6/16
Add 15 ml agave syrup and the mustard.
🍯agave syrup
🌼mustard
🥣mixing bowl
Step 7/16
Season with salt and black pepper, then toss until coated.
🧂salt
⚫black pepper
🥣mixing bowl
🥄spatula
Step 8/16
Spread the vegetables on the baking sheet and roast for 30 min.
🥔sweet potato
🥬Brussels sprouts
🍳baking sheet
🥄spatula
Step 9/16
Stir the vegetables once or twice during roasting.
🥔sweet potato
🥬Brussels sprouts
🍳baking sheet
🥄spatula
Step 10/16
Pan-fry the vegan bacon until crisp, then crumble it.
🥓vegan bacon
🍳frying pan
🥄spatula
Step 11/16
Toast the walnuts in the hot pan, then add 10 ml agave syrup.
🌰walnuts
🍯agave syrup
🍳frying pan
🥄spatula
Step 12/16
Add a pinch of salt and cook until the walnuts are caramelized.
🌰walnuts
🧂salt
🍳frying pan
🥄spatula
Step 13/16
Place the roasted vegetables in the serving bowl and add the crumbled vegan bacon.
🥔sweet potato
🥬Brussels sprouts
🥓vegan bacon
🥣serving bowl
Step 14/16
Add cubed vegan feta and dried cherries.
🧀vegan feta
🍒dried cherries
🥣serving bowl
Step 15/16
Top with caramelized walnuts and chopped parsley.
🌰walnuts
🌿fresh parsley
🥣serving bowl
Step 16/16
Drizzle with olive oil and serve warm or at room temperature.
🫒olive oil
🥣serving bowl

Composition

Ingredients

Types

Vegetables, Oils, Condiments, Seasonings, Plant-based protein, Nuts, Sweeteners, Plant-based dairy alternative

Ingredients

Sweet potato, Brussels sprouts, Cooking oil, Maple syrup, Balsamic vinegar, Mustard, Salt, Pepper, Vegan bacon, Walnuts, Agave syrup, Vegan feta, Dried fruit, Parsley, Olive oil

Notes

Sweet potato (not too large, peeled and cubed), Brussels sprouts (halved), Maple syrup (or agave syrup), Salt (to taste, a pinch, for the walnuts), Pepper (to taste), Vegan bacon (store-bought, or smoked tofu lardons fried in olive oil and soy sauce), Agave syrup (a drizzle, for caramelizing the walnuts, to serve, optional), Vegan feta (crumbled, cut into cubes), Dried fruit (choice of cherries, raisins, apricots or dates, chopped, dried cherries used here), Parsley (chopped, or chives or cilantro), Olive oil (a drizzle, to serve, optional)

Allergens

sulfites, mustard, soy, gluten, tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, High-fiber, Plant-based

Calories

445 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 47g, Fat: 26g, Fiber: 11g, Sugar: 17g

Nutritional Information

Minerals

Potassium: 850mg, Iron: 3.2mg, Magnesium: 95mg, Calcium: 110mg

Vitamins

Vitamin C: 95mg, Vitamin A: 1050µg, Vitamin K: 135µg, Folate: 105µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, vegetable peeler, cutting board, mixing bowl, baking sheet, frying pan, spatula, serving bowl

Appliances

Oven, Stove

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Dinner, Lunch, Weeknight meal, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Crispy, Crunchy, Chewy

Flavors

Sweet, Savory, Tangy, Caramelized, Nutty, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight container,Keep dressing separate if possible), freezer : 0 min (Not recommended because the roasted vegetables and feta lose texture)

500 g

Sweet potato

500 g

Brussels sprouts

45 ml

Cooking oil

1 tbsp

Maple syrup

15 ml

Balsamic vinegar

15 ml

Mustard

3 g

Salt

1 g

Pepper

4 slices

Vegan bacon

60 g

Walnuts

25 ml

Agave syrup

100 g

Vegan feta

1 handful

Dried fruit

15 g

Parsley

15 ml

Olive oil

500 g

Sweet potato

500 g

Brussels sprouts

45 ml

Cooking oil

1 tbsp

Maple syrup

15 ml

Balsamic vinegar

15 ml

Mustard

3 g

Salt

1 g

Pepper

4 slices

Vegan bacon

60 g

Walnuts

25 ml

Agave syrup

100 g

Vegan feta

1 handful

Dried fruit

15 g

Parsley

15 ml

Olive oil

Preparation Steps

Step 1/16

Step 2/16

Step 3/16

Step 4/16

Step 5/16

Step 6/16

Step 7/16

Step 8/16

Step 9/16

Step 10/16

Step 11/16

Step 12/16

Step 13/16

Step 14/16

Step 15/16

Step 16/16

Composition

Preparation

Type