Hot or Not Brussel Sprout & Roasted Potato Salad

plate of roasted potatoes and brussle sprouts salad

This is a beautiful, delicious, colorful side dish to add to your sides on Thanksgiving or really any time of year it goes with so many other dishes, or is a great stand alone dish. If you are a plant based and are headed over to someones house that isn’t, this is the perfect dish to bring and share. Full of flavor, packed with protein and so darn pretty. This dish can be served hot or cold.

  • 1 1/2 lbs of small red potatoes (organic if possible)
  • 1 lb Brussel Sprouts (A few more if organic)
  • 1/2 a red onion thinly sliced
  • 1/2 cup cranberries (I use unsulphured, apple juice sweetened)
  • 1/2 cup toasted whole pecans
  • 1 cup carrot bacon roughly chopped
  • 3 cloves garlic minced
  • 1/3 cup organic apple cider vinegar
  • 3 tbls maple syrup
  • 1 heaping tbls Dijon mustard
  • salt and pepper to taste
  • 4 tbls oil or 2 tbls of oil and 2 tbls butter divided

Prepping: If you haven’t made your carrot bacon yet, start here. You can make it a day ahead if you wish. Preheat over to °425 for roasting potatoes NOT carrot bacon. Wash the potatoes and brussel sprouts. Cut the potatoes in 1 1/2 inch pieces. most the time it is in half, then in half the other way. Place in large bowl and drizzle about 1 tbls oil over them and toss to coat. Next, cut bottoms off brussel sprouts and peal off out side leaves. Then cut them in half. set aside. Slice onions with the grain, not across, set aside. Mince garlic. Measure and set aside cranberries, pecans and carrot bacon.

Sauteed brussel sprouts

I I will be roasting my potatoes and sauteing my brussel sprouts. Why? Flavor my friend, flavor. Roasting potatoes gives them a rustic decadence whereas, sauteing the brussel sprouts gives them a sugary creaminess. Start by placing the oil covered potatoes on the lined baking sheet and bake at °425 for 15 minutes. After roasting for 15 minutes, turn and roast an additional 12-15 minutes. While the potatoes are roasting bring a large skillet to med heat. Add the pecans and toast. Toss often and do not look away, they burn quickly. Toast for about 2 to 3 minutes. Remove from pan and set aside. Place skillet back on stove and raise the heat to med to med, high. Melt either butter or add oil to skillet. When heated add brussel sprouts. flipping them a few times to get them browned. *NOTE DO NOT overcook them, just brown them, about 5 minutes.Meanwhile, make the sauce. In a small bowl place apple cider vinegar, maple syrup, Dijon mustard and salt & pepper. Whisk well. After browned take them out of skillet and set aside. Place a little more oil in skillet and reduce heat a bit. Add onions and cook for 1 to 2 minutes, just to soften them, not to cook them. Add garlic and saute 1 minute, add cranberries and pecans and mix. Add potatoes, brussel sprouts and carrot bacon. Mix well. Whisk sauce again and drizzle over mixture. stir to coat evenly. Serve warm or cold.

Potato and brussel sprout side dish.

I hope you enjoy this non traditional side dish as mush as we do here. Let me know your thoughts in the comments below,

Cheers, and Let’s Get Cooking!


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