Roasted Shredded Brussels & Sweet Potato Salad with Lemon-Caper-Parmesan Dressing by @starinfinitefood

46 min

4 servings

🥔

680 g

Sweet potatoes

🥬

450 g

Brussels sprouts

🫒

100 ml

Olive oil

🧂

1.8 tsp

Salt

🧄

1 tsp

Garlic powder

⚫

1 tsp

Pepper

🍇

120 ml

Pomegranate seeds

🌿

120 ml

Parsley

🥜

120 ml

Pecans

🍋

Lemon juice

🍋

1 tsp

Lemon zest

🫒

2 tbsp

Capers

🧄

2 cloves

Garlic

🍁

1.5 tbsp

Maple syrup

🌼

2 tsp

Dijon mustard

🌿

1 tsp

Dried oregano

🧀

60 ml

Parmesan cheese

💧

1 tbsp

Water

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Brussels sprouts
    • Olive oil
    • Salt

    Add the Brussels sprouts to one sheet pan with 1 1/2 tablespoons of the oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper, toss together then spread out.

  3. Roast
    • Brussels sprouts

    Roast the Brussels sprouts for about 15-20 minutes, tossing halfway, until just crisp but not too dark.

  4. Add
    • Sweet potatoes
    • Olive oil
    • Salt

    To a separate sheet pan add the sweet potatoes with the remaining oil, salt, garlic powder and pepper, toss to coat and spread out.

  5. Roast
    • Sweet potatoes

    Roast the sweet potatoes for about 23-26 minutes, tossing halfway, until soft and slightly crisp.

  6. Roast
    • Olive oil
    • Lemon juice
    • Salt

    While the veggies roast, add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, parmesan cheese and water to make the dressing.

  7. Whisk

    Whisk the dressing to combine.

  8. Add
    • Sweet potatoes
    • Brussels sprouts
    • Pomegranate seeds

    Add the roasted veggies, pomegranate seeds, pecans, parsley and dressing to a bowl and toss to combine.

  9. Serve
    • Parmesan cheese

    Serve with extra parmesan cheese.

Roasted Shredded Brussels & Sweet Potato Salad with Lemon-Caper-Parmesan Dressing by @starinfinitefood

46 min

4 servings

🥔

680 g

Sweet potatoes

🥬

450 g

Brussels sprouts

🫒

100 ml

Olive oil

🧂

1.8 tsp

Salt

🧄

1 tsp

Garlic powder

⚫

1 tsp

Pepper

🍇

120 ml

Pomegranate seeds

🌿

120 ml

Parsley

🥜

120 ml

Pecans

🍋

Lemon juice

🍋

1 tsp

Lemon zest

🫒

2 tbsp

Capers

🧄

2 cloves

Garlic

🍁

1.5 tbsp

Maple syrup

🌼

2 tsp

Dijon mustard

🌿

1 tsp

Dried oregano

🧀

60 ml

Parmesan cheese

💧

1 tbsp

Water

Preparation Steps

  1. Step 1/9

    Preheat the oven to 425.

  2. Step 2/9

    Add the Brussels sprouts to one sheet pan with 1 1/2 tablespoons of the oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper, toss together then spread out.

    🥬Brussels sprouts
    🫒Olive oil
    🧂Salt
    🧄Garlic powder
    ⚫Pepper
    🍳Sheet pan

  3. Step 3/9

    Roast the Brussels sprouts for about 15-20 minutes, tossing halfway, until just crisp but not too dark.

    🥬Brussels sprouts
    🍳Sheet pan

  4. Step 4/9

    To a separate sheet pan add the sweet potatoes with the remaining oil, salt, garlic powder and pepper, toss to coat and spread out.

    🥔Sweet potatoes
    🫒Olive oil
    🧂Salt
    🧄Garlic powder
    ⚫Pepper
    🍳Sheet pan

  5. Step 5/9

    Roast the sweet potatoes for about 23-26 minutes, tossing halfway, until soft and slightly crisp.

    🥔Sweet potatoes
    🍳Sheet pan

  6. Step 6/9

    While the veggies roast, add the olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, parmesan cheese and water to make the dressing.

    🫒Olive oil
    🍋Lemon juice
    🍋Lemon zest
    🫒Capers
    🧄Garlic
    🍁Maple syrup
    🌼Dijon mustard
    🧂Salt
    🌿Dried oregano
    ⚫Pepper
    🧀Parmesan cheese
    💧Water
    🥣Mixing bowl

  7. Step 7/9

    Whisk the dressing to combine.

    🥄Whisk

  8. Step 8/9

    Add the roasted veggies, pomegranate seeds, pecans, parsley and dressing to a bowl and toss to combine.

    🥔Sweet potatoes
    🥬Brussels sprouts
    🍇Pomegranate seeds
    🥜Pecans
    🌿Parsley
    🥣Mixing bowl

  9. Step 9/9

    Serve with extra parmesan cheese.

    🧀Parmesan cheese

Composition

Ingredients

Types

Vegetables, Oils, Spices, Fruits, Herbs, Nuts, Sweeteners, Condiments, Dairy, Liquids

Ingredients

Sweet potatoes, Brussels sprouts, Olive oil, Salt, Garlic powder, Pepper, Pomegranate seeds, Parsley, Pecans, Lemon juice, Lemon zest, Capers, Garlic, Maple syrup, Dijon mustard, Dried oregano, Parmesan cheese, Water

Notes

Sweet potatoes (finely chopped), Brussels sprouts (ends cut off and sliced thinly), Olive oil (for the veggies, for the dressing), Salt (for the veggies), Pepper (for the veggies), Parsley (chopped), Pecans (chopped, toasted), Lemon juice (juice of 1 lemon), Capers (chopped), Parmesan cheese (finely shredded, for the dressing, extra, for topping)

Allergens

Tree nuts, Mustard, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

390 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 36g, Fat: 24g, Fiber: 7g, Sugars: 12g

Nutritional Information

Minerals

Potassium: 650mg, Calcium: 150mg, Iron: 1.8mg, Magnesium: 55mg, Sodium: 580mg

Vitamins

Vitamin A: 13000IU, Vitamin C: 55mg, Vitamin K: 130mcg, Folate: 60mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

26 minutes

Overall

46 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Sheet pan, Whisk, Mixing bowl, Knife, Cutting board

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Thanksgiving, Fall harvest

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Tender, Crisp

Flavors

Citrusy, Tangy, Savory, Sweet, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,best enjoyed within the first 2 days for optimal crispness of the Brussels and pecans,dressing may soften the vegetables over time)