Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe

This Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes recipe is a crispy and caramelized recipe, which is made with feta cheese and walnuts. It’s the perfect holiday side dish, ready in about 40 minutes.

Roasted Brussel Sprouts and Sweet Potatoes Ingredients

For the Roasted Vegetables:

• 3 medium sweet potatoes, peeled and cut into chunks
• 500g (just over a 1 lb) Brussel sprouts, cut in half
• 2 medium red onions, skin left on, cut into eighths
• 1 tablespoon maple syrup
• 2 tablespoon olive oil
• ½ teaspoon sea salt, divided
• ½ teaspoon freshly ground black pepper, divided

For the Salad Assembly:

• 80 g (2¾ cups) young or baby spinach
• 60 g (just under ½ a cup) feta cheese
• 40 g (⅓ of a cup) walnut halves
• 1 tablespoon pumpkin seeds
• 30 g (¼ cup) dried cranberries

For The Lemon Mustard Dressing:

• 3 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1 level tsp Dijon mustard
• ½ lemon, the juice of
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

How To Make Roasted Brussel Sprouts and Sweet Potatoes

1. Prep and Roast the Vegetables: Preheat your oven to 400°F (200°C fan). On one baking tray, toss the sweet potato chunks with maple syrup, 1 tablespoon of olive oil, and about ¼ teaspoon each of salt and pepper. On a second tray, toss the halved Brussel sprouts and red onion wedges with the remaining 1 tablespoon of olive oil and ¼ teaspoon each of salt and pepper.
2. Roast until Tender: Place both trays in the oven at the same time. Roast for 15 to 20 minutes, flipping the vegetables on both trays halfway through, until the sweet potatoes are soft and the Brussel sprouts are tender and golden brown.
3. Plump the Cranberries: While the vegetables roast, place the dried cranberries in a small bowl and cover them with warm water to let them plump up.
4. Make the Lemon Mustard Dressing: In a small bowl, whisk together the honey, Dijon mustard, and lemon juice. While continuing to whisk, slowly drizzle in the extra virgin olive oil until the dressing is emulsified. Stir in the salt and pepper.
5. Assemble and Serve the Salad: Once the vegetables are cooked and have cooled slightly, place the spinach in a large serving dish. Add the roasted sweet potatoes, Brussels sprouts, and red onions (after removing any overly crispy skins). Crumble the feta cheese and walnuts over the top. Drain the plumped cranberries and add them to the salad along with the pumpkin seeds. Drizzle with the dressing, toss gently, and serve immediately.

Recipe Tips

• How do you get the best caramelization? The key is to use two separate baking sheets. This prevents overcrowding, which would cause the vegetables to steam instead of roast, and ensures they get perfectly crispy and caramelized edges.
• Why roast the onions with the skin on? Leaving the skin on the red onion wedges helps protect them from burning during the high-heat roasting process, allowing the inside to become sweet and tender.
• How to avoid bitter Brussel sprouts? Always cut the sprouts in half. This allows the heat to penetrate and cook them evenly, which helps to reduce any potential bitterness and brings out their natural sweetness.
• Can I prep this in advance? For the best results, serve this salad fresh. However, you can save time by roasting the vegetables and making the dressing a day ahead. Store them in separate airtight containers in the refrigerator and assemble with the fresh ingredients just before serving.

What To Serve With Roasted Brussel Sprouts and Sweet Potatoes

This hearty and flavorful salad is a fantastic side dish for any holiday meal or special dinner. It pairs beautifully with:

• Roast Turkey or Chicken
• A glazed Holiday Ham
• Pan-seared Pork Chops
• Roasted Salmon

How To Store Leftovers

• Refrigerate: While this salad is best served fresh, leftovers can be stored in an airtight container in the fridge and should be eaten within a day or two. Note that the spinach will wilt and the walnuts may soften.

Roasted Brussel Sprouts and Sweet Potatoes Nutrition Facts

• Serving: 1/6th of recipe
• Calories: 353kcal
• Carbohydrates: 41.9g
• Protein: 7.7g
• Fat: 19.1g
• Saturated Fat: 3.7g
• Sodium: 393mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Sausage Egg Potato Casserole Recipe
• Pioneer Woman Green Beans and New Potatoes Recipe
• Pioneer Woman Crock Pot Sweet Potatoes Recipe