Garlic Smashed Sweet Potatoes with Brussels Sprouts Slaw

Discover a delicious blend of flavors in this Garlic Smashed Sweet Potatoes with Brussels Sprouts Slaw recipe. Roasted and tender sweet potatoes, savory garlic, and fresh herbs create a mouth-watering combination, complemented by the crunch of a Brussels sprouts slaw.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, dinner

Cuisine: American

Keyword: brussels, Brussels salad, garlic potatoes, healthy side dish, healthy vegan side dish, roasted potatoes, roasted sweet potato, roasted walnuts, shaved brussels, side dish, sweet potato recipe, vegan, vegan side dish, wholesome

Servings: servings

Calories: 309kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 lined cookie sheet

Ingredients

For the roasted sweet potatoes

2 large sweet potatoes/yams, peeled and cut into 1/2-inch cubes
1 tablespoon avocado oil
salt to taste

For the garlic sauce

3 tablespoons extra virgin avocado oil
¼ cup fresh minced parsley leaves
6 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon sea salt
½ teaspoon black pepper

For the Brussels Slaw

3 cups shaved Brussels sprouts
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon whole grain mustard *Dijon will work as well
1 tablespoon nutritional yeast *Skip this step if you do not have any on hand
1 teaspoon pure maple syrup
Salt and pepper to taste
½ cup raw walnuts, roughly chopped

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
Prepare the sweet potato chunks. Place the 1/2-inch sweet potato cubes on the lined cookie sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Toss and spread into an even layer. Roast for 13 minutes.
While the potatoes are cooking, make the oil and garlic sauce. Place all of the ingredients into a small bowl and whisk. This includes avocado oil, minced parsley, minced garlic, Dijon, salt, and pepper.
Optionally toast the pecans. Place the roughly chopped pecans into a pan over medium-high heat. Constantly stir the pecans for a few minutes until they begin to get golden brown. Remove them from the pan immediately and allow them to cool.
Remove the potatoes from the oven. Pour the garlic sauce over the top of the potatoes. Carefully toss the potatoes so that they are evenly coated. Flatten into an even layer but do not spread out the potato cubes. Leave them together. Roast in the oven for another 10 minutes.
While the potatoes are roasting, make the Brussels sprouts slaw. Start by making the dressing. Add all of the ingredients into a small bowl and whisk. This includes red wine vinegar, extra virgin olive oil, whole grain mustard, maple syrup, nutritional yeast, salt, and pepper. Add shaved Brussels and dressing to a large bowl and toss it until everything is evenly coated. Set the bowl aside.
Remove the potatoes from the oven. Use the bottom of a glass drinking cup to carefully smash the potatoes into one solid piece, still leaving a little bit of chunks. Turn the oven onto broil and place the potatoes back into the oven for a few minutes. Stay right next to the oven to check them every 30-45 seconds after the first minute. They are ready once the top starts to get golden brown and seems a bit hardened on top. Remove from the oven and allow the potatoes to cool for 5 minutes.
Scoop the Brussels slaw over the potatoes and then top with walnuts and extra fresh minced parsley. Enjoy immediately!

Notes

This dish is not the best as leftovers. I recommend eating it fresh out of the oven. If you do decide to keep leftovers, store them in an airtight container and in the fridge for up to 2 days. Keep in mind that the Brussels slaw may be dry and need additional dressing.

If you are working with whole Brussels sprouts, roughly chop them and then add them to a food processor. Pulse a few times until a slaw-like consistency forms. Do not over-pulse.

Nutrition