A Delicious and Colorful Salad for your menu
I made this particular salad at a dinner with some friends on Christmas and it “disappeared” in a few minutes! I don’t know exactly how this happened, but I remember that when I tried to get some on my plate, there was no trace of it in the salad bowl, but only in my friends’ dishes. Okay, even though I was ready to grab it from their dishes, I controlled myself because I was filled with joy to see that they liked it so much. Its colors and its uniqueness in comparison with the classic salads, made it the “hot” dish of our dinner table. There’s nothing more I could ask. The truth is that I had the idea for this salad a few months ago, around October, when I made the recipes that were hosted by the Greek Vegan Magazine in one of its issues (check here). It was at the beginning of the Brussels sprout and the pomegranates season, so based on these two ingredients that I love very much, I made this recipe, on which I added the sweet potatoes and the rest of the ingredients and voilà!
Sweet Potatoes or Potatoes?
This is a question I have been asked many times on Instagram (What? Haven’t you already followed me on Instagram? Click here to follow me and be the first one to see my new recipes). The truth is that everything depends on the way of cooking. As you already know, fried foods are not very healthy, so you better prefer to boil them or put them in the oven. In terms of calories, the numbers are about the same. However, sweet potatoes are rich in vitamin C and manganese, which is not the case with the classic white potato. At the same time, sweet potatoes contain vitamin A, while the latter doesn’t have any. For these reasons I have tried to remove the classic potatoes -to some extent- from my daily menu and replace them with sweet potatoes, as I did in this recipe too. Okay, to tell you the truth, there are days when the classic french fries are on my menu and I enjoy them to the fullest…
Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 3 sweet potatoes
- 500 g brussels sprouts
- 1 pomegranate's seeds
- 2 cloves of garlic
- 1 orange's juice
- 2 tbsp. olive oil
- 3 tbsp. balsamic
- 1 tbsp. salt
- 1 pinch of freshly ground pepper
- ½ tbsp. smoked paprika
Instructions
- We preheat the oven to 180°C.
- We peel and slice the sweet potatoes, the Brussels sprouts, and the garlic cloves.
- We spread parchment paper in a pan and add the sweet potatoes, the Brussels sprouts and the garlic cloves.
- We add olive oil, salt, pepper and paprika.
- We bake them for 30 minutes.
- Once they are ready, we remove the pan from the oven and add the pomegranate seeds.
- We mix the orange juice and the balsamic in a bowl.
- We serve by pouring the mixture over the vegetables.
- Enjoy!
Have a nice cooking session!
