Ingredients

  • 2 large sweet potatoes, peeled and cut in 1-inch cubes
  • 12 Brussels sprouts, trimmed and cut in half
  • 1 large yellow onion cut into 1-inch cubes
  • ¼ lb (125 g) double smoked bacon cut in ½-inch cubes
  • 2 tbsp (30 mL) olive oil
  • ¾ tsp (3 mL) salt
  • ¼ tsp (1 mL) pepper
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) brown sugar
  • 2 tbsp (30 mL) maple syrup
  • Pinch of cayenne pepper
  • Pinch of sea salt
  • ¾ cup (175 mL) walnuts
  • ¼ cup (50 mL) blue cheese

Preparation

Place sweet potatoes, Brussels sprouts, onions and bacon in a medium sized bowl, toss with olive oil, salt and pepper. Spread on a parchment lined baking sheet and place in a preheated 400°F (205°C) oven. Roast for 15 minutes; toss and continue for an additional 15 or until vegetables are fork tender and have some caramelization.

While the vegetables are roasting, melt butter in a sauté pan, add brown sugar, maple, cayenne and sea salt, stir to combine and add in walnuts, sauté until caramelized, approximately 2-3 minutes, spread on parchment and let sit until you are ready to serve salad. Remove vegetables from oven, divide between 2 plates, top with crumbled blue cheese and walnuts. Drizzle with Maple Balsamic Vinaigrette.