Roasted Brussels Sprout and Smoked Sweet Potato Salad

  • Level: Intermediate
  • Total: 2 hr 20 min (includes cooling time)
  • Active: 55 min
  • Yield: 10 to 12 servings
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Ingredients

Brussels Sprouts:

1 1/2 pounds Brussels sprouts, halved

1/4 cup extra-virgin olive oil 

Kosher salt and freshly cracked black pepper 

1 tablespoon sherry vinegar 

Smoked Sweet Potatoes:

4 large sweet potatoes, peeled, cut into large bite-size pieces

1/4 cup extra-virgin olive oil 

1 tablespoon light brown sugar 

1 teaspoon dried red pepper flakes 

Kosher salt and freshly cracked black pepper 

Vinaigrette:

6 tablespoons olive oil

2 tablespoons sherry vinegar 

2 teaspoons agave nectar 

1 teaspoon Dijon mustard 

Kosher salt and freshly ground black pepper 

Salad:

2 cups lightly packed baby arugula

1/2 cup grated pecorino 

1/4 cup Pickled Red Onions, recipe follows

Pickled Red Onions:

1 small red beet, quartered

1 cup red wine vinegar 

1/2 cup light brown sugar 

2 tablespoons kosher salt 

3 to 4 whole black peppercorns 

1 bay leaf 

2 medium red onions, thinly sliced 

Directions

  1. Preheat a smoker to 250 degrees F. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.

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