Rachel's Veggie Nirvana

When I brought Rachel onto the team, I had no idea she was such a great cook! Total bonus, I am making this tonight! -Sheb

PS: If you need more protein, you could easily add cooked chicken, tofu, pork or shrimp to this. If you need to use less fat, just cut out some of the olive oil.

OK.  So you might be thinking – “Rachel, this dish looks very ‘Thanksgiving’-y”.

And you’d be correct: I do make this for Thanksgiving.  But I also make it when I want to satisfy my salty-sweet tooth, while still getting a wholesome amount of vegetables. #GoFiber

I can eat this dish for breakfast, lunch, dinner – hot, cold, or lukewarm.  Good news for Brussels sprout- haters, this is the dish for you to try.  Roasting Brussels transform these dense mini-cabbages into caramelized, flavorful, crispy forkfuls of joy.  

To achieve Veggie Nirvana, or the perfect Brussels sprout texture, I roast at a high temperature (450 degrees F) for 30 minutes.  The sprouts are halved, and I dice my sweet potatoes very small, to ensure everything cooks evenly.

Then we add the figurative cherry- on- top, or literal cranberry, in this case.  In the last five minutes of roasting time, I add the dried cranberries to marry all the flavors together.

Once everything is roasted and out of the oven, I toss it in a vinaigrette made up of literally three ingredients: rice vinegar, Dijon mustard, and olive oil.  It is a light dressing, showcasing the flavor of the vegetables, but simultaneously adding a kick of umami, totally taking this dish over the top.

We hit every flavor sensation here: crispy, caramelized, creamy, tart, salty, and sweet.

Don’t believe me?  Try it yourself with the recipe below.

Macros:
(Makes 4 Servings)
37 C | 11 F | 5 P

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INGREDIENTS:

• 1 lb sweet potato, peeled and cut into small chunks (454 grams)

• 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half (454 grams)

• 2 tablespoons extra virgin olive oil (28 ml)

• 3/4 teaspoon kosher salt

• freshly ground black pepper

• 1/4 cup dried unsweetened cranberries (30 grams)

Dijon Vinaigrette:

• 2 teaspoons Dijon mustard

• 1 tablespoon rice wine vinegar (or rice vinegar)

• 1 tablespoon extra virgin olive oil (14 ml)

• two pinches of kosher salt

• freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 450 degrees Fahrenheit. Place the diced sweet potatoes and halved Brussels sprouts on a large baking sheet. Drizzle with the 2 tablespoons of extra virgin olive oil, and toss them with tongs (or your hands) to distribute oil evenly.
2. Sprinkle the vegetables with salt and pepper, and toss again, spreading evenly on the baking sheet. (Pro Tip: place the sprouts so they are cut-side down; they will caramelize more evenly this way)
3. Roast the vegetables at 450 degrees for around 30 minutes (this will vary slightly depending on the size of the Brussels and sweet potato cubes, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize on all sides.
4. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack and allow them to cool slightly while you prepare the Dijon vinaigrette. 

TO FINISH:

1. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
2. Place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed.
3. You’ve now reached Veggie Nirvana: serve hot, lukewarm, or cold for breakfast, lunch, or dinner on any day of the year.