Best Roasted Brussels Sprout And Smoked Sweet Potato Salad Recipes

Roasted Brussels Sprouts & Sweet Potatoes image

Provided by Jasmine Smith

Time 30m

Number Of Ingredients 8

1 pound Brussels sprouts, trimmed and halved
1 large sweet potato (about 12 ounces), peeled and cubed (3/4-inch)
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper

Steps:

Preheat oven to 450°F. Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.

Nutrition Facts : Calories 95 calories, Carbohydrate 11 g, Fat 5 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 315 mg, Sugar 3 g

Spicy Smoked Sweet Potato Salad image

Provided by Kelsey Nixon

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon chipotle chile powder
1/2 teaspoon dry mustard
2 pounds sweet potatoes, peeled and sliced 1/4-inch thick and into half-moons
2 teaspoons adobo sauce from chipotle packed in adobo
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 scallions, white and green parts, thinly sliced
2 teaspoons olive oil
4 slices bacon
3/4 cup mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons whole-grain mustard

Steps:

For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.