I don’t know about you, but I’m over the top excited for cooler weather and the anticipation of making delicious holiday dishes. We are always on the lookout for scrumptious and healthy vegan/plant-based recipes that fit our way of eating. This Evergreen Autumn recipe from Chef Adrianne Calvo is perfect. And, oh my goodness, just look at the gorgeous colors! I can’t wait to try all the delectable flavors of the roasted greens and sweet potatoes with maple spicy mustard vinaigrette.
Gorgeous! Yes? This incredible dish of goodness is going to be a huge hit on our Thanksgiving table. Actually… this is a perfect main dish for me and David!
We’ve adapted the recipe a bit to meet our favorite cooking techniques.
Ingredients:
2 Sweet Potatoes, peeled and cut
2 cups Organic Kale
2 cup Organic Brussel Sprouts, halved
1/2 cup Pecans, chopped, and toasted
1/2 cup Organic Dried Cranberries
1/2 cup Goat Cheese, crumbled (optional)
2 tablespoon Maple Syrup
2 tablespoon Spicy Mustard
2 teaspoon Dijon Mustard
2 teaspoon Champagne vinegar
2 tablespoon Extra Virgin Olive Oil
kosher salt and freshly ground black pepper
Directions:
- Preheat the oven to 400 degrees F
- Bring a small pot of water to boil
- In a small bowl, whisk together maple syrup, two mustards, vinegar, and olive oil until well blended. Season to taste with kosher salt and pepper. Set aside.
- On a cookie sheet, roast brussels sprouts for 10-15 minutes or until they begin to char.
- Meanwhile, boil the sweet potato chunks for 10-12 minutes or until fork tender. Drain and set aside.
- Rinse sweet potato pot and add 1/4 cup water and kale. Bring to a boil for 2 minutes or until kale is cooked, not limp but tender. Drain and remove from pot.
- To assemble the dish, place the kale with the roasted brussels sprouts on serving dish then dot with the sweet potato. Add the toasted pecans, dried cranberries, (optional and goat cheese).
- Drizzle with half the maple and spicy mustard vinaigrette pouring the remainder into a small serving pitcher.
Enjoy!
About Chef Adrianne Calvo:
“Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing maximum flavor. It has won Best Restaurant Miami and Best Chef Miami for 3 years. Chef Adrianne’s has several appearances on Food Network, and most recently, the Hallmark Channel.”
You can follow Chef Adrianne and her delicious recipes on Instagram, Twitter and Facebook.
- Evergreen Autumn – Roasted Greens and Sweet Potatoes with Maple Spicy Mustard Vinaigrette2017-11-06 18:35:31Serves 4Roasted Greens and Sweet Potatoes with Maple Spicy Mustard VinaigretteIngredients
- 2 Sweet Potatoes, rough cut
- 2 cups Organic Kale
- 1 cup Organic Brussel Sprouts, halved
- 1/2 cup Pecans, chopped, and toasted
- 1/2 cup Dried Cranberries
- 1/2 cup Goat Cheese, crumbled (optional)
- 2 tablespoon Maple Syrup
- 2 tablespoon Spicy Mustard
- 2 teaspoon Dijon Mustard
- 2 teaspoon Champagne vinegar
- 2 tablespoon Extra Virgin Olive Oil
- kosher salt and freshly ground black pepper
Instructions- Preheat the oven to 400 degrees F.
- Bring a small pot of water to boil.
- In a small bowl, whisk together maple syrup, two mustards, vinegar, and olive oil until well blended. Season to taste with kosher salt and pepper. Set aside.
- On a cookie sheet, roast brussels sprouts for 10-15 minutes or until they begin to char.
- Meanwhile, boil the sweet potato chunks for 10-12 minutes or until fork tender. Drain and set aside.
- Rinse sweet potato pot and add 1/4 cup water and kale. Bring to a boil for 2 minutes or until kale is cooked, not limp but tender. Drain and remove from pot.
- To assemble the dish, place the kale with the roasted brussels sprouts on serving dish then dot with the sweet potato. Add the toasted pecans, dried cranberries, (optional and goat cheese).
- Drizzle with half the maple and spicy mustard vinaigrette pouring the remainder into a small serving pitcher.
Simple Sojourns https://simplesojourns.com/
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Melissa Chapman says
I am vegan and so is my daughter so we are always looking for new ideas and recipes for the week but also with the holidays coming we need something special to really make it as good as turkey and stuffing. This is a dish i will try to recreate.
Stacie @ Divine Lifestyle says
That looks so good! I love the idea of serving a side that has all the classic Thanksgiving feels but that’s so much healthier!
Jenna Wood says
I’d love to try this but I can’t tolerate sweet potatoes, what might be a good substitute? I love the idea of roasted greens.
Amy Desrosiers says
This recipe makes my mouth water! I love a well-seasoned vegetable side dish that is hearty enough to be made a meal.
Jeanette says
This would make for a great side dish at Thanksgiving! It looks great and it is even healthy for you!
reesa says
This really sounds so delicious and perfect for this season. I am saving this to try out soon!
Natasha says
So many of my favorites in one dish! I think we might even be able to use butternut squash in place of the sweet potatoes too, right? Just because I want to use one that I have up, THEN when we get to Thanksgiving, I’m going to do it up!
Melanie says
This sounds so amazing! Brussel sprouts get a bad rap, but they are seriously delicious!
Claudia Krusch says
Oh my this recipe looks so delicious and easy to make. I will have to add it to my meal plan for this weekend. I am always looking for healthier recipes to try.
Kathy says
This sounds delicious. I love that it’s healthier too. I’m going to have to make this real soon.
krystal says
This looks really good for fall too. Sweet potatoes is always a welcome side dish in our house.
Liz Mays says
How is this so good? Every flavor sounds amazing. This chef really knows her stuff!
Dawn Lopez says
I got hungry just looking at the pictures of this side dish! I love sweet potatoes but I’ve never tried them with a flavor combo like this before. I think it looks delish!
Meagan Paullin says
This looks like SUCH a great combo of flavors and textures, especially this time of year when I’m craving something more hearty and warm. Yum!
Sarah says
This sounds amazing! I love that it sounds easy to make yet looks so elegant. Perfect dish for the holiday parties.
Jonna says
I love almost any recipe that includes sweet potatoes so I can’t wait to try this one out. Seriously my entire meal in one dish, I love it!
Scott says
I know I’ve never had sweet potatoes made that way. I like it in most dishes, have to try it this way!