Brussels Sprouts and Sweet Potato Pasta Salad

What are you going to do with all of those Thanksgiving leftovers? This Brussels Sprouts and Sweet Potato Pasta Salad has whole wheat pasta with sweet potatoes, brussels sprouts, dried cranberries, feta cheese, pecans, and a simple brown butter sauce. This is the perfect post-Thanksgiving dish to use up all of those leftover vegetables sitting in your fridge! 

Brussels Sprouts and Sweet Potato Pasta Salad
Serves 4
This Brussels Sprouts and Sweet Potato Pasta Salad has whole wheat pasta with sweet potatoes, brussels sprouts, dried cranberries, feta cheese, pecans, and a simple brown butter sauce.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 large sweet potato, peeled and cut into 1/2-inch cubes
  2. 2 cups halved brussels sprouts
  3. 1/2 red onion, sliced
  4. 1 tablespoon olive oil
  5. Salt and black pepper, to taste
  6. 6 tablespoons unsalted butter
  7. 8 ounces whole wheat pasta (I used Fussili pasta)
  8. 1/2 cup pecans
  9. 1/2 cup dried cranberries
  10. 1/2 cup crumbled feta cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the sweet potato, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from oven and set aside.
  3. Meanwhile, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking and set aside.
  4. Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and put back in the pot.
  5. Pour brown butter over the pasta and add the roasted vegetables. Heat over medium until heated through. Remove from heat and stir in the pecans, dried cranberries, and feta cheese. Season with salt and black pepper, to taste. Serve and Enjoy!
Adapted from Two Peas & their Pod
Adapted from Two Peas & their Pod
Treats, Sweets, and Savories http://treatssweetsandsavories.com/