Roasted Shredded Brussels & Sweet Potato Salad with Citrus-Thyme Infused Vinaigrette by @starinfinitefood

46 min

4 servings

🥔

680 g

Sweet potatoes

🥬

680 g

Brussels sprouts

🥑

5 tbsp

Avocado oil

🧂

1.5 tsp

Salt

🧄

1 tsp

Garlic powder

⚫

0.75 tsp

Pepper

🧄

2 cloves

Garlic

🌿

1 tbsp

Fresh thyme

🍊

4

Orange peel

🫒

4 tbsp

Olive oil

🍯

1.5 tbsp

Honey

🌼

1 tsp

Dijon mustard

🧃

2 tbsp

Orange juice

🍇

1 tbsp

Balsamic vinegar

💧

1 tbsp

Water

🥬

20 g

Baby arugula

🍇

120 ml

Pomegranate seeds

🧀

180 ml

Parmesan cheese

🧅

120 ml

Red onion

🥜

120 ml

Toasted pecans

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Brussels sprouts
    • Avocado oil
    • Salt

    Add the Brussels sprouts to one sheet pan with 1 ½ tablespoons of the avocado oil, ½ teaspoon salt, ½ teaspoon garlic powder and ¼ 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
    • Avocado 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
    • Garlic
    • Fresh thyme
    • Orange peel

    While the veggies roast, add the garlic, thyme and orange peel to a jar.

  7. Heat
    • Avocado oil
    • Garlic
    • Fresh thyme

    Heat 2 tablespoons of avocado oil in a pan over medium heat until just hot enough to sizzle, then pour it over the thyme, orange and garlic mix.

  8. Sit

    Let the mixture sit for about 5 minutes.

  9. Add
    • Olive oil
    • Salt
    • Orange peel

    Add the olive oil, salt, pepper, honey, mustard, orange juice, balsamic and water to the jar.

  10. Add

    Add the cap, then shake well.

  11. Add
    • Baby arugula
    • Brussels sprouts
    • Sweet potatoes

    Add the arugula, Brussels sprouts, sweet potatoes, pomegranate, Parmesan, onion and pecans to a large bowl.

  12. Add

    Add the dressing and toss.

Roasted Shredded Brussels & Sweet Potato Salad with Citrus-Thyme Infused Vinaigrette by @starinfinitefood

46 min

4 servings

🥔

680 g

Sweet potatoes

🥬

680 g

Brussels sprouts

🥑

5 tbsp

Avocado oil

🧂

1.5 tsp

Salt

🧄

1 tsp

Garlic powder

⚫

0.75 tsp

Pepper

🧄

2 cloves

Garlic

🌿

1 tbsp

Fresh thyme

🍊

4

Orange peel

🫒

4 tbsp

Olive oil

🍯

1.5 tbsp

Honey

🌼

1 tsp

Dijon mustard

🧃

2 tbsp

Orange juice

🍇

1 tbsp

Balsamic vinegar

💧

1 tbsp

Water

🥬

20 g

Baby arugula

🍇

120 ml

Pomegranate seeds

🧀

180 ml

Parmesan cheese

🧅

120 ml

Red onion

🥜

120 ml

Toasted pecans

Preparation Steps

  1. Step 1/12

    Preheat the oven to 425.

  2. Step 2/12

    Add the Brussels sprouts to one sheet pan with 1 ½ tablespoons of the avocado oil, ½ teaspoon salt, ½ teaspoon garlic powder and ¼ teaspoon pepper, toss together then spread out.

    🥬Brussels sprouts
    🥑Avocado oil
    🧂Salt
    🧄Garlic powder
    ⚫Pepper
    🍳Sheet pan

  3. Step 3/12

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

    🥬Brussels sprouts
    🍳Sheet pan

  4. Step 4/12

    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
    🥑Avocado oil
    🧂Salt
    🧄Garlic powder
    ⚫Pepper
    🍳Sheet pan

  5. Step 5/12

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

    🥔Sweet potatoes
    🍳Sheet pan

  6. Step 6/12

    While the veggies roast, add the garlic, thyme and orange peel to a jar.

    🧄Garlic
    🌿Fresh thyme
    🍊Orange peel
    🫙Jar

  7. Step 7/12

    Heat 2 tablespoons of avocado oil in a pan over medium heat until just hot enough to sizzle, then pour it over the thyme, orange and garlic mix.

    🥑Avocado oil
    🍳Pan
    🫙Jar

  8. Step 8/12

    Let the mixture sit for about 5 minutes.

    🫙Jar

  9. Step 9/12

    Add the olive oil, salt, pepper, honey, mustard, orange juice, balsamic and water to the jar.

    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍯Honey
    🌼Dijon mustard
    🧃Orange juice
    🍇Balsamic vinegar
    💧Water
    🫙Jar

  10. Step 10/12

    Add the cap, then shake well.

    🫙Jar

  11. Step 11/12

    Add the arugula, Brussels sprouts, sweet potatoes, pomegranate, Parmesan, onion and pecans to a large bowl.

    🥬Baby arugula
    🥬Brussels sprouts
    🥔Sweet potatoes
    🍇Pomegranate seeds
    🧀Parmesan cheese
    🧅Red onion
    🥜Toasted pecans
    🥣Large bowl

  12. Step 12/12

    Add the dressing and toss.

    🥣Large bowl
    🫙Jar

Composition

Ingredients

Types

Vegetables, Oil, Spices, Herbs, Fruits, Sweeteners, Condiments, Other, Dairy, Nuts

Ingredients

Sweet potatoes, Brussels sprouts, Avocado oil, Salt, Garlic powder, Pepper, Garlic, Fresh thyme, Orange peel, Olive oil, Honey, Dijon mustard, Orange juice, Balsamic vinegar, Water, Baby arugula, Pomegranate seeds, Parmesan cheese, Red onion, Toasted pecans

Notes

Sweet potatoes (chopped into small pieces), Brussels sprouts (trimmed and thinly sliced), Avocado oil (for the veggies), Salt (for the veggies), Pepper (for the veggies), Fresh thyme (chopped), Orange peel (small peels), Water (or more), Baby arugula (chopped), Parmesan cheese (shredded), Red onion (finely chopped), Toasted pecans (chopped)

Allergens

Mustard, Sulphites, Milk, Tree nuts

Dietetics

Dietary regimen

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

Calories

380 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 34g, Fat: 24g, Fiber: 6g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 650mg, Calcium: 200mg, Iron: 2mg

Vitamins

Vitamin A: 420µg, Vitamin C: 55mg, Vitamin K: 120µg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

26 minutes

Overall

46 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Sheet pan, Jar, Large bowl, Pan, Tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Everyday, Meal Prep, Winter Season

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Tender, Crispy, Creamy

Flavors

Citrusy, Savory, Sweet, Tangy, Garlicky, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,best eaten within 2 days for optimal arugula and pecan texture,dressing may be stored separately up to 1 week)