Fashionable Food Friday: Brussels Sprout Sweet Potato Salad

Its Friday and you know that today its that time to keep you healthy with the one and only Chef Linda, making his come-back this week with another beautiful recipe that will keep your tummy and taste buds going absolutely barmy over this very exquisite recipe.

Prepared by the Chef himself – a dish that can be served to family (that beautiful night in), friends (having a guys/girls in) make sure that you actually keep this recipe on hand as this will be enjoyed by everyone and trust me they will want to grab this recipe off your hands.

So, without wasting anytime, here is the ingredients list:

Brussels sprouts, trimmed and thinly sliced
2 sweet potatoes peeled and cut into  cubes
1 onion, sliced
1/4 cup extra-virgin olive oil, plus more for baking sheets
1/4 teaspoon crushed red pepper flakes
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey

After collecting all your ingredients, make way to the kitchen and start preparing this ravishing dish. Preparations are as follows:

1. Preheat oven to 450°F. Line 2 large baking sheets with foil and brush lightly with oil. Toss Brussels sprouts, sweet potatoes and onion with 2 Tbsp. oil, red pepper flakes and salt. Arrange in a single layer on baking sheets. Roast in upper and lower thirds of oven, stirring occasionally, until golden brown and tender, 20 to 25 minutes.

2. In a large bowl, whisk together vinegar, mustard, honey and remaining 2 Tbsp. oil. Add vegetables, toss to coat and serve.

This dish takes 25 minutes to prepare and 25 minutes to cook. It will take you 50 minutes to make this dish.

Now, all that you have to do is just to indulge! Bon appétit and always stay Modish!


“L’amour de la nourriture est mieux que l’amour de rien d’autre (The love of food is better than the love of anything else)” – Chef Linda 


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