A salad with an unusual combination of sweet potatoes and Brussels sprouts … that magically works.
I’ve got to be honest.
I really don’t experiment much with Brussels sprouts. I usually just roast them with light extra virgin olive oil, and maybe a drizzle of balsamic vinegar or a demi glace when they’re done, and top with some crispy bacon.
And that’s about it.
In fact, out of the probably thousands of recipes I’ve posted here in the past ten (!!) years, I think there has only been one for Brussels sprouts (and clearly a photo taken long before I knew anything about taking good food pictures).
But then I saw this recipe recently and the mix of ingredients was so unusual, I had to give it a try.
Clearly I’m attracted to the weird.
That and I happened to have all the ingredients on hand, which is a pretty sure fire indication that a recipe is going to be made sooner rather than later.
This recipe is fairly quick to make. While the sweet potatoes are roasting in the oven, you can do all the rest of the prep work, so you can be sitting down to eat it in half an hour.
And because of the ingredients included, I’d even go so far as to say that a big plate of this would be filling enough as a light dinner.
For those that don’t yet like Brussels sprouts, this might be just the recipe to convert you. Since the sprouts are “shaved,” I think it lessens their usual flavor profile a bit and makes the flavor much less potent.
You can visit A Couple Cooks directly for the recipe. The only thing I did differently was to skip the nuts and add crispy bacon to it. Because, well, bacon. For the cheese, we used a delicious New York Vintage from Cabot that we brought back from our Vermont trip. Delicious stuff.
Clean eating. Healthy. Gluten free. Vegetarian if you skip the bacon. Whole30 if you skip the cheese and use compliant bacon.
This dish basically checks all those important little check boxes.
Celebrate Spring with it.