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| Roasted Brussels Sprouts & Sweet Potato Salad By The Righteous Kitchen |
Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.
This is my newest salad creation, and it’s perfect for holiday entertaining. Roasted Brussels sprouts and sweet potatoes are garnished with pomegranate seeds and bacon, then drizzled with balsamic vinegar and extra virgin olive oil.
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INGREDIENTS:
2 (12 ounce) Bags frozen brussels sprouts
3 Medium sweet potatoes, cubed
2 Tablespoons olive oil
1 Teaspoon Righteous Seasoning
5 Ounces mixed greens
4 Slices bacon, fried chopped
1/2 Pomegranate, seeded
1/4 Cup slivered almonds
Balsamic Vinegar, to drizzle
Extra virgin olive oil, to drizzle
DIRECTIONS:
Heat oven to 400. Line a 9 X 13” baking pan with parchment. Working on baking tray, toss brussels sprouts, sweet potatoes, olive oil, and Righteous Seasoning, to coat vegetables. Roast for 30 minutes; until vegetables have started to brown, and are fork tender. Arrange on a platter. Top with bacon, pomegranate seeds, and almonds. Drizzle with balsamic vinegar, then extra virgin olive oil.
Recipe and Tip Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.
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