If I’ve ever cooked for you, you probably know I love roasted vegetables. I try to take advantage of which vegetables are in season, roast a baking sheet full of them, and throw them onto a salad, pasta, bruschetta – the list goes on. Roasting vegetables is one of my go-to meals because it requires little prep and attention, making it simple to prepare a healthy and hearty meal. 45 minutes in the oven results in vegetables that are beautifully caramelized and crisp on the outside and juicy on the inside.
This autumn inspired recipe incorporates two of my favorite roasted vegetables: sweet potatoes and brussel sprouts. While it’s easy to assemble as a side dish, this salad is so flavorful that it’s become a staple as a main course in my kitchen. With Thanksgiving just around the corner, this recipe will be a welcome addition to your menu- it evokes a sense of holiday comfort without the guilt! I like to top this dish off with lemon zest because it compliments the creaminess of the goat cheese, tanginess of the grainy dressing, and the saltiness of the roasted veggies. This salad also tastes great leftover, but I doubt you’ll have any to spare!
Serves: 4 as side dish, 2 as main course
Grainy Mustard Dressing
1/2 cup olive oil
1.5-2 tablespoons of grainy mustard
1 tablespoon balsamic vinegar
Juice of 1 lemon
2-3 cloves of garlic, diced, or 1 teaspoon of crushed garlic
1 lb brussel sprouts, halved lengthwise
2 medium size sweet potatoes
8 oz of Kale (You could use up to 10 oz, I prefer to have the leaves fully coated with dressing)
2 tablespoons olive oil
2 tablespoons goat cheese
1 teaspoon lemon zest
Optional toppings: slivered almonds/pumpkin seeds, bacon bits
Dressing Put all dressing ingredients into a bowl and whisk with a fork until evenly mixed. Season with salt and pepper to taste.
Vegetables Preheat oven to 375*. Cut sweet potatoes up into cubes, and halve brussel sprouts lengthwise. Toss vegetables onto a baking sheet lined with foil or parchment paper. Drizzle 2 tablespoons of olive oil onto veggies and toss to evenly coat. Sprinkle a pinch of salt and cracked black pepper on top the veggies – roast them in the oven for 35-45 minutes, or until just lightly browned on top. I like to check on the vegetables about halfway through the cooking process and toss them around. While the vegetables are roasting, make the dressing and toss with kale in a large serving bowl – let sit until vegetables are done roasting. Toss roasted veggies with kale. Top salad off with crumbled goat cheese, and freshly grated lemon zest. I like to add slivered almonds or pumpkin seeds for their crunchy texture. I think bacon bits sprinkled on top would be well received, too! Serve immediately. Bon appetit!