This Cajun Sweet Potato Brussels Sprout Salad is amazingly delicious plus super easy to make. Naturally vegan and gluten free.
I have to admit when it comes to Brussels sprouts, these weren’t my thing for a long time.
That is until I gave them another chance and made this delicious Garlic Brussels Sprouts Mac and Cheese and the Garlic Brussels Sprouts Potatoes.
This Cajun Sweet Potato Brussels Sprout Salad is no exception. Seriously a super tasty and amazing way to convince any skeptic.
By now I’m on board with team Brussels sprouts. I hope you come on over as well for this Cajun Sweet Potato Brussels Sprout Salad.
It’s hearty, an easy sheet pan meal, filling, packed with fantastic flavors, the perfect sweet and savory combo in a good way if you use the optional maple syrup.
Also customizable, make a basic version and any time you can adjust and put some optionals on it.
So enjoy big and high in flavor with minimal preparation.
Trust me when I say it’s super easy to make. All you need for this salad is a sheet pan.
You can do everything on a sheet pan, no other fancy gadgets are required.
That means you can relax, read a book or anything else while your dinner or lunch is getting ready.
What is Cajun seasoning
It’s a spice mix that I really love.
It is made from garlic, chili, paprika, onion, black, and cayenne pepper.
You can find this at any store or online.
How to cook Brussels sprouts
First clean and trim your Brussels sprouts. This is important to remove any dirt.
Now you can choose to cook, fry or steam them. But for my Cajun Sweet Potato Brussels Sprout Salad you don’t need any preparation method before.
We do all together on a sheet pan, so there is no need for cooking. The easiest way to make roasted Brussels sprouts.
How to make Cajun Sweet Potato Brussels Sprout Salad
You will need a big sheet pan, otherwise try to 2 small ones.
Start with the sweet potatoes. Wash and peel them, cut into cubes. In a bowl, mix with the olive oil, Cajun seasoning, and season with salt and pepper. Place on sheet pan.
Next prepare the other veggies: clean the used bowl for the sweet potatoes and add clean and shaved Brussels sprouts, onions, olive oil, balsamic vinegar, and optional maple syrup.
Season with salt and pepper. Distribute all on the same sheet pan like you did with the sweet potatoes.
Bake everything for around 25 minutes at 410°F.
If done, transfer to bowls or plates. Serve with optional add ons like cooked quinoa and tahini sauce.
To make this sauce, simply mix, tahini, water, and garlic powder.
Season with salt and pepper to taste.
This salad makes such an amazing dinner, lunch, meal preparation, or work lunch. All happened on one sheet pan which makes it really fast and stress -free for the whole family.
It’s so easy. There is really no need for any cooking skills, it’s so straight forward.
Which makes this dish also lovely for date night, if you’re a cook or not you only need a sheet pan.
Anyone can make this and you will impress your family, friends, and sweetheart every time.
If you give this Cajun Sweet Potato Brussels Sprout Salad a try, let me know what you think with a tag on Instagram or Facebook.
Also snap a picture, love seeing all your remakes.
Makes me always so excited, Florian.
Cajun Sweet Potato Brussels Sprout Salad
This Cajun Sweet Potato Brussels Sprout Salad is amazingly delicious plus super easy to make. Naturally vegan and gluten free.
Ingredients
For the Cajun Sweet Potatoes:
- 2 big sweet potatoes
- 4 tsp Cajun seasoning
- 1/4 cup olive oil
- salt, pepper to taste
For the Brussels sprouts:
- 2 heaping cups Brussels sprouts
- 2 Tbs olive oil
- 3 Tbs balsamic vinegar
- 2 tsp maple syrup, optional
- 1 cup onions, chopped
- salt, pepper to taste
Optional add ons:
- cooked quinoa
- Tahini sauce (1/3 cup tahini, 2 tsp garlic powder, water to thin, salt, pepper to taste)
Instructions
- Start with the sweet potatoes. Wash and peel them, cut into cubes. In a bowl, mix with the olive oil, Cajun seasoning, and season with salt and pepper. Place on sheet pan.
- Next prepare the other veggies: clean the used bowl for the sweet potatoes and add clean and shaved Brussels sprouts, onions, olive oil, balsamic vinegar, and optional maple syrup.
- Season with salt and pepper. Distribute all on the same sheet pan like you did with the sweet potatoes. Bake everything for around 25 minutes at 410°F.
- When done, transfer to bowls or plates. Serve with optional add ons like cooked quinoa and tahini sauce.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 297Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 48mgCarbohydrates: 30gFiber: 6gSugar: 9gProtein: 4g