Recipe courtesy of Guy Fieri
Roasted Brussels Sprout and Smoked Sweet Potato Salad
Total:
2 hr 20 min
Active:
55 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
2 hr 20 min
Active:
55 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Brussels Sprouts:
Smoked Sweet Potatoes:
Vinaigrette:
Salad:
Pickled Red Onions:

Directions

Salad:

Preheat a smoker to 250 degrees F. Preheat the oven to 375 degrees F.

For the Brussels sprouts: Toss the Brussels sprouts, olive oil, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl and then spread out on a baking sheet. Roast until lightly charred and tender, 15 minutes. Remove from oven and toss in the sherry vinegar while warm.

For the smoked sweet potatoes: Toss the sweet potatoes with the olive oil, brown sugar, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl. Spread evenly on a rack over a baking sheet and smoke for 20 minutes (see Cook's Note). Finish cooking in the oven until fork tender but still with a little bite, 10 minutes.

For the vinaigrette: In a small bowl, whisk together the olive oil, sherry vinegar, agave and mustard in a small bowl; season with salt and pepper.

To assemble the salad: In a large bowl, toss the Brussels sprouts with the sweet potatoes. Pour in the vinaigrette and toss well. Serve over a bed of arugula, shower with pecorino and scatter with Pickled Red Onions.

Pickled Red Onions:

In a medium sauce pan over medium-high heat, combine the beets, red wine vinegar, brown sugar, salt, peppercorns, bay leaf and 1/2 cup water. Bring to a boil and cook for 7 to 8 minutes. Place the red onions in a large mixing bowl and pour over the hot liquid. Allow to cool, then transfer to an airtight container and refrigerate. Remove the beets before serving. Keeps for 2 weeks in the refrigerator.

Cook's Note

If you don't have a smoker, create a foil pouch with 2 cups soaked and drained wood chips. Place on the stovetop over high heat until smoking. Carefully place the pouch in a large cast-iron skillet, cover with a cooling rack, and pile cut and seasoned sweet potatoes in the center of the rack. Place a second, inverted cast-iron skillet over the potatoes to create a lid. Smoke for 20 minutes, then transfer to a 375-degree oven to finish cooking, another 10 minutes.

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Brussels Sprout Salad

Recipe courtesy of Jamie Deen

Kale and Brussels Sprout Salad

Recipe courtesy of Nancy Fuller

Roasted Brussels Sprouts

Recipe courtesy of George Duran

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

Shredded Brussels Sprouts

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking