Market District Recipes: Roasted Brussels Sprouts & Roasted Yam & Spinach Salad
We all know turkey is an important part of Thanksgiving dinner, but don't forget about the sides! If you're looking for some delicious sides to try out this year, the Giant Eagle Market District has you covered!
Roasted Brussels Sprouts with Blue Cheese, Caramelized Onions & Cranberries
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6 Prep Time: 15 min Cook Time: 25 min
Ingredients:
- 2 lbs Brussels Sprouts, trimmed, halved
- 2 each Vidalia Onions, thinly sliced & caramelized
- ½ cup Danish Blue Cheese, crumbled
- ¼ cup Dried Cranberries
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper, ground
Directions:
1. Preheat oven to 375F.
2. Toss the brussels sprouts with olive oil, salt & pepper.
3. Place the brussels sprouts onto a foil-lined baking sheet and roast for 25 minutes in the oven.
4. Removed the brussels sprouts from the oven once they are lightly charred and roasted.
5. Place the roasted brussels sprouts in a large bowl and toss with the caramelized onions and dried cranberries.
6. Place onto a serving plate and top with crumbled blue cheese.
Roasted Yam & Spinach Salad
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6 Prep Time: 10 min
Ingredients:
- 12 oz Baby Spinach
- 12 oz Baby Kale
- 2 lbs Yams or Sweet Potato, peeled, ¼ inch dice
- 8-10 slices Red Onion, shaved
- ½ cup Goat Cheese, crumbled
- ¼ cup Pomegranate Arils
- ¼ cup Pecans, roasted
- 2 tbsp Olive Oil
- 2 tbsp Maple Syrup
- ½ tsp Cinnamon
- 1 tsp Kosher Salt
- 1 tsp Black Pepper, ground
- ¼ cup Vinaigrette (Recipe below)
Directions:
1. Preheat oven to 350F.
2. Toss the diced yams with olive oil, cinnamon, maple syrup, salt & pepper.
3. Place the yams onto a foil-lined baking sheet and roast the yams for 25 minutes in the oven.
4. Remove and allow the yams to cool.
5. Place all ingredients into a mixing bowl, except the pecans, goat cheese, and pomegranate.
6. Warm the vinaigrette slightly in a microwave safe container, about 30 seconds.
7. Toss all ingredients & gently pour in the vinaigrette.
8. Place the salad onto a large platter or bowl & garnish with the pecans, pomegranate, and goat cheese.
Vinaigrette Dressing
- 3 tbsp POM Wonderful juice
- ½ cup White Balsamic Vinegar
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Blood Orange infused Olive Oil
- 2 tbsp Shallots, minced
- 1 tbsp Dijon Mustard
- 1 tsp Kosher salt
- 1 tsp Black Pepper, ground
Directions:
1. Mix all ingredients in a mixing bowl.
2. Slowly drizzle in the oil to create an emulsion.
Note: Blood Orange oil can be substituted by using ½ cup olive oil combine with ¼ tsp of orange extract and 2 tbsp of orange juice.
