It’s a snow day of epic proportions here in Indiana. Being from Minnesota originally, most Indiana snow days are a little anticlimactic for me, but this one actually delivered. Huge, white flurries have been falling steadily, so picture perfect it seems almost manufactured (like this photo of our dog, Luna, which had a little help from Google).
It’s been the perfect day tromp in the snow, then cuddle up inside for some comforting nourishment. For our first recipe of 2014, we wanted to share something that’s both comforting and fresh and clean, to contrast with the heavy foods from the holidays. We’ve combined roasted sweet potatoes, one of our favorite comfort foods, along with shaved Brussels sprouts into a superfood salad. With a bit of balsamic vinaigrette and some bit of sharp cheese, the salad is bursting with flavor as well as nutrients.
We’ve also been brainstorming recipes for 2014. We’d love to hear from you — what types of recipes are you looking for? Healthy, vegetarian, gluten-free? Desserts, quick dinners, lunches? Kitchen tips, cooking dates? Specific ingredients? Let us know — we’d love to consider your feedback for the year ahead!Print
- 3 medium to large sweet potatoes
- 7 tablespoons olive oil (divided)
- 3/4 teaspoon teaspoon kosher salt (divided)
- 1 pound Brussels sprouts
- Sharp cheddar or aged Gouda cheese (optional)
- ¼ cup balsamic vinegar
- Fresh ground pepper
- 1 cup pecan pieces
- Preheat the oven to 450°F.
- Wash and dice the sweet potatoes. In a bowl, combine the potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and fresh ground pepper; mix to combine. Roast for about 25 to 30 minutes until tender.
- Meanwhile, shred the Brussels sprouts by slicing them into very thin slices, starting from the end of each head. Cut the cheese into small slices (if using).
- Make the dressing: in a small canning jar or bowl, combine ⅓ cup olive oil, ¼ cup balsamic vinegar, ¼ teaspoon kosher salt, and fresh ground pepper. Place the top on the jar and shake vigorously to combine (or whisk vigorously in the bowl).
- To serve, place Brussels sprouts shavings on a plate, then top with potatoes, cheese, pecan pieces, and dressing.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.