roasted brussels sprouts and sweet potato bowls with maple dijon dressing

IMG_1738Have I told you lately that I looooove you?

Have I told you there’s no one else above youuuu?

Fill my heart with gladness, take away all my sadness, ease my troubles that’s what you doooooo.

OLYMPUS DIGITAL CAMERAClearly, brussels sprouts and I have a good thing going on. They may give me back pain in the heart of the season, but true love can handle anything. Even my horrible singing!

IMG_1746Not only are brussels sprouts amazing but when you pair them with sweet taters wonderful things can happen.

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If you haven’t had the pleasure of pulling sweet potatoes out of the ground this is what you are missing. Or maybe not. Depending on how you look at it. Sweet potatoes are from another planet and they usually have some baggage when you go digging. Field mice anyone? Eeeeek!

I made these roasted brussels sprouts and sweet potato bowls to get Taylor and me through 5 hours of farm calendar work. Recently we have been spending half of every day mapping out our whole season.  It can be a bit daunting but it is fun at the same time. Especially when one of us is really good at math!

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Good brain food to get us through the process.

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Roasted Brussels Sprouts and Sweet Potato Quinoa bowls with Maple Dijon Dressing (serves two)

FYI: This is one of those non recipe recipes. You can literally throw anything in the oven to roast. I chose sweet taters and brussels because that’s what we had on hand. But feel free to go wild. Add garlic, onions, parsnips, ect. Have fun with it. The dressing is a huge hit in our household!

1 large sweet potato, scrubbed clean and cut into 1 inch pieces

2 cups of brussels sprouts, cleaned and cut in half lengthwise

1 cup cooked red quinoa (or any type of grain you choose)

For the dressing:

1/4 cup extra virgin olive oil

1 garlic clove, minced

1 tbs apple cider vinegar

1 tbs dijon mustard

1 1/2 tbs pure maple syrup

salt and pepper to taste

Whisk dressing ingredients together and set aside.

Meanwhile preheat your oven to 400. In a large bowl combine the sweet potato and brussels. Drizzle with a little olive oil, salt and pepper. Roast in the oven for about 20-25 minutes or until sweet potatoes are fork tender and brussels are slightly browned.

Cook quinoa according to package directions.

Combine veggie mixture with cooked quinoa. Mix in dressing and enjoy.

You can serve this warm or chilled. We prefer it warm. Dig in!

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30 Responses to roasted brussels sprouts and sweet potato bowls with maple dijon dressing

  1. Anita says:

    This looks fabulous! how much dijon in the dressing?

  2. Amy Tong says:

    This is such a healthy dish. I love brussel sprouts and I’ll try this next time. That maple dijon dressing sounds scrumptious!

  3. I love the photo of the sweet potato straight from the ground! It’s nice to see where our food comes from 🙂

  4. this looks so hearty, healthy, and delicious!

  5. Julia says:

    Awesome brain food indeed! So much nutrition and I bet the maple dijon dressing is tasty too! Hope you guys had fun in wine country!!

  6. Julia says:

    Awesome brain food indeed! So much nutrition and I bet the maple dijon dressing is tasty too! Hope you guys had fun in wine country!!

  7. I love the flavors here – and brussles and sweet potatoes! And maple + dijon is always a perfect pairing!

  8. Yum, I’ve been all about the roasted Brussels sprouts lately. Will be trying this for sure.

  9. Whoa! I’ve never seen a sweet potato fresh out of the ground like that!

    So much nutrition in one bowl! That dressing looks so delic too!

  10. April says:

    This looks delicious! Thanks so much for the idea. I also love the shout-out to Rod Stewart 🙂

  11. Sophie33 says:

    Now, this is a very different dish! My dinner for tomorrow! So special too! Great in textures & flavours here! x

  12. For some unknown reason I haven´t cooked quinoa in years. I love roasting vegetables (and fruits) and this kind of recipe is my favorite thing to put together for a quick lunch or dinner. That dressing sounds wonderful!

  13. first, you both are amazing and adorable.
    Second, did you see that “So God made a Farmer” Super Bowl commercial yesterday?
    Third, I love brussels sprouts and these look perfect.

  14. This sounds SO amazing. I love brussel sprouts an unbearable amount and I’m so glad you posted this recipe, because I forgot how much I love them with sweet potatoes! I had a side dish with these two a couple months ago and it was so phenomenal.

  15. I am totally jealous that you get to have homegrown Brussel Sprouts and sweet potatos! This bowl looks awesome.

  16. Missy says:

    I have a fear of brussel sprouts, but in the name of our friendship, I am going to try this. Because it really does look so good. Can I substitute butternut squash for the sweet potatoes? (not tonight though, tonight I am eating PIZZA and drinking WINE!! xoxoxo

  17. amy leclerc says:

    Making this tonight with carrots and celery vs. sweet potato b/c that’s what we’ve got on hand. Excited to try!!!

  18. Genevieve says:

    This has so many of my favourite things, all combined into one delicious sounding bowl! So glad I discovered your blog 🙂

  19. Pingback: Friday Favorites | Coffee & Quinoa

  20. Leslie says:

    This is cooking now! I can’t wait to chow down–awesome flavors and smells in my kitchen already! Thank you! 🙂

  21. lorianntaylor70 says:

    Just made this for dinner. Took a taste… still waiting for my hubby to get home. SO GOOD! I didn’t put the garlic in the dressing. Going to the theatre tonight. Did not want to offend. I will make this dressing, many more times. As well as the dish.

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