This is my newest salad creation, and it’s perfect for holiday entertaining. Roasted Brussels sprouts and sweet potatoes are garnished with pomegranate seeds and bacon, then drizzled with balsamic vinegar and extra virgin olive oil.
Roasted Brussels Sprouts and Sweet Potatoes Salad
Ingredients
2 (12 ounce) Bags frozen brussels sprouts
3 Medium sweet potatoes, cubed
2 Tablespoons olive oil
1 Teaspoon Righteous Seasoning
5 Ounces mixed greens
4 Slices bacon, fried chopped
1/2 Pomegranate, seeded
1/4 Cup slivered almonds
Balsamic Vinegar, to drizzle
Extra virgin olive oil, to drizzle
Directions:
Heat oven to 400. Line a 9 X 13” baking pan with parchment. Working on baking tray, toss brussels sprouts, sweet potatoes, olive oil, and Righteous Seasoning, to coat vegetables. Roast for 30 minutes; until vegetables have started to brown, and are fork tender. Arrange on a platter. Top with bacon, pomegranate seeds, and almonds. Drizzle with balsamic vinegar, then extra virgin olive oil.
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